From http://inthekitchenwithkath.com
(Adapted from a recipe clipped from The Seattle Times years ago. The article reported that the recipe was from The Pink Door restaurant in Seattle.)
(Serves 4)
10 oz. small new potatoes, cut in small pieces
¼ pound green beans cut in 1-inch pieces
2 tablespoons olive oil
Salt
Pepper
8 oz. (about 3 cups) pasta (I chose farfalle)
½ cup pesto
1. Heat the oven to 400˚.
2. Put the potatoes and olive oil in a baking dish and toss to coat the potatoes well. Sprinkle with salt and pepper and roast for 15 minutes.
3. Add the green beans to the potatoes. Stir them all together and roast for about 20 minutes more.
4. About 10 minutes before the potatoes and beans are done, cook the pasta.
5. Combine the roasted vegetables, pasta and pesto. Add salt and pepper to taste.