Green Beans and Potatoes Tossed with Pesto

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup less-sodium chicken broth fat-free
• 2 cups basil leaves fresh loosely packed
• 1  garlic clove minced
• 0.8 pound green beans trimmed cut into 1 1/2-inch pieces
• 1 tablespoon olive oil 
• 1.5 ounces parmesan cheese fresh grated
• 1 tablespoon pinenuts 
• 1.3 pounds potatoes red cut into 6 wedges
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• slotted spoon

Directions

1. Combine first 8 ingredients in a food processor; process until smooth.
2. Bring water to a boil in a large saucepan.
3. Add green beans, and cook 4 minutes or until tender.
4. Remove beans from pan with a slotted spoon, and place in a large bowl.
5. Add potatoes to pan, and cook 6 minutes or until tender.
6. Drain.
7. Add pesto and potatoes to beans, and toss to coat.