Pasta With Pesto

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1 medium potato, peeled and diced

Big pinch of salt

12 ounces pasta: trofie, trenette, tagliatelle, gnocchi or other pasta

About 1/2 pound very thin green beans such as French haricots verts, or thinly sliced Blue Lake or Kentucky Wonder beans

Ligurian Pesto (see recipe)

Parmesan cheese for grating, as desired

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