Pasta, Pesto, Potatoes and Green Beans

This is terrific. Made in one pot too. If you buy the pesto it takes only minutes. You can also make it with stringless sugar snap peas or pea pods. Nancy made pesto last summer and froze it in silicone cupcake holders. (Revised January 2021)

Ingredients:
One half of a 7 oz. container pre-made pesto, or more to taste. (For a real thrill, you can pound your own pesto here). The NYT has good basic blender recipe here. If you use the NYT recipe, one cup of basil is about 20 grams.
3/4 lb. Linguine pasta
8 oz. unpeeled baby red potatoes, sliced into 1/4" pieces
8 oz. fresh green beans cut bite size, or stringless sugar snap peas, or pea pods
Cilantro for serving

Directions:
Warm a serving bowl in the oven.
Boil salted water. Add the potatoes and cook 5 or 6 minutes. Add the pasta and cook until just done, usually 8 to ten minutes. Add the peas or beans for the last minute or so, to heat them. (You can also just leave the peas or beans in the bottom of  your colander. They will heat when you drain the pasta/potatoes.)
Drain, mix with the pesto a little at a time in the warm bowl, and serve with cilantro.