Pasta Genovese

Pasta And Potatoes ... Really

Ingredients:

1/2 to 1 cup fresh baby spinach
2 ounces spaghetti
1/4 cup thinly sliced fingerling or new potatoes (2 potatoes)
1/4 pound fresh green beans (a handful), trimmed and cut into 1 inch pieces
1/8 cup prepared pesto
Kosher salt and freshly ground black pepper

Directions:

Bring a large pot of water to a boil over medium high heat.  Add spinach and cook until just wilted, about 45 seconds.  Use a slotted spoon to transfer spinach to a blender or food processor.  

Return water to a boil and add spaghetti and potatoes.  Cook, stirring occasionally, until almost tender - about 6 minutes.  Add beans and cook until tender, about 3 to 4 minutes more.  

Drain pasta and vegetables, reserving 1/2 cup of cooking liquid.  Add liquid to blender/food processor.  Add pesto, salt, and pepper.  Blend until smooth.

Add pesto to pasta mixture.  Toss until evenly coated.  Serve.

**Leftover sausage, chicken, or shrimp may be added if desired.**

Serves 2