In a pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Set aside. Keep 250 ml (1 cup) of the cooking water.
In a small saucepan of salted boiling water, blanch the beans for 3 to 4 minutes or until tender. Place in ice water to set their colour. Drain and set aside.
In a large non-stick skillet, brown the potatoes in the oil. Season with salt and pepper. Add the garlic, beans, and cook for 2 minutes. Add the pasta, pesto and reserved cooking water. Toss to combine and cook until the cooking water has been absorbed. Adjust the seasoning. Serve and sprinkle with Parmesan.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.