Haricots Verts And Potatoes With Pesto - cooking recipe

Ingredients

3 medium Yukon gold potatoes, peeled and chopped
1 tablespoon olive oil
8 ounces haricots verts
salt to taste
1 tablespoon basil pesto

Preparation

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain water and leave potatoes in the warm pot to remove excess water.
Heat olive oil in a large nonstick frying pan over medium-high heat. Saute haricots verts, seasoning with salt, until bright green but still crunchy to the bite, about 5 minutes.
Add potatoes and pesto to the green beans. Stir to mix and heat throughout. Remove from heat and serve immediately.