Linguine With Pesto, Potato And Green Beans Recipe

• 2 quart water (4-6)
• 1 tsp salt substitute
• 1 x 4-ounce each russet potato 1/2-inch dice
• 4 ounce fresh green beans trimmed and cut into 1-inch diagonal pcs
• 2 Tbsp. slivered red onion
• 1 x green onion with top julienned
• 4 ounce linguine (cooks in 3 min)
• 3 Tbsp. pesto sauce Genovese
• 3 Tbsp. cooking water
• 3 Tbsp. fresh pecorino or possibly parmigiano-reggiano cheese for sprinkling minced fresh basil for garnish freshly cracked black pepper.

Directions