Potatoes and Green Beans Pesto Pasta - Test 1

https://www.seriouseats.com/recipes/2016/02/pesto-pasta-potatoes-green-beans-recipe.html

1 - I halved the recipe (just for convenience) and tweaked the ingredients, but otherwise this is a very good recipe. 

2 - I've made it again, and was not able to reproduce the effect. It may be that I overcooked and didn't add enough salt.

8oz pasta

1 potato cut into 3/4-inch cubes

4 oz green beans (about 20-30) cut into 1-inch lengths on a bias

1/2 cup pesto sauce

1/2 tsp salt

Extra-virgin olive oil, for drizzling

Grated Parmigiano Reggiano, for serving

1. Boil the pasta, potato, and green beans all together in salted water until the pasta is al dente and the potato and green beans are very tender. 
2. Drain, reserving 1 cup cooking water.
3. Add the pesto and salt along with 1/4 cup pasta cooking water. Toss well to emulsify the pesto and pasta water into a creamy sauce. Add more pasta water, 1 Tbsp at a time, until you get the sauce consistency you want (I like it thick like heavy cream). 
4. Drizzle in fresh olive oil, if desired. 
5. Serve with Parmigiano Reggiano on the side.