Pasta Genovese.

Hat tip to What the hell does a vegan eat, anyway, for depicting a version of this dish and sending me on an internet quest for more information.

Turns out not much information is needed. This is a one-pot meal with potatoes, pasta, green beans, and pesto. I added olive tapenade and Gimme Lean snausage for extra flava.

Pasta Genovese.

Pasta Genovese
3 Yukon Gold potatoes, peeled and cubed
8 ounces of pasta (a short cut of pasta--I used farfalle)
A few handfuls of green beans (I used frozen)
As much pesto as you need--at least 3 tablespoons, I'd say
Tapenade if you have it, or some chopped kalamata olives
Gimme Lean sausage, or your favorite alternative

Bring a big pot of water to a boil and then salt it. Add potatoes and cook until tender but holding their shape. Add the pasta and cook until al dente.

While this is going on, heat a bit of oil in a saute pan and add your veggie sausage in little plops and cook until nicely browned.

About 3 minutes before the pasta is scheduled to be done, add the green beans. If you're using frozen, add them a bit at a time, so you don't interfere with the water boiling.

When everything is done, drain in a fine colander, reserving some of the cooking water. I didn't actually need any, but it's a good thing to have on hand in case your pasta plus adornments seems a bit dry or sticky. Pour the pasta mixture into a bowl and stir in the pesto and olives/tapenade and sausage. If cheese is your thing, add some parmesan too. Salt (if needed) and pepper to taste and chow down.