Modified from Martha Stewart's Pasta with Pesto, Potatoes and Green Beans recipe, this is a delicious dish if you are looking to pack in those carbs. I added in tomatoes and fresh mozzarella to Martha's recipe, nothing too extreme, and not technically "fridgespiration" but pretty good nonetheless! 

What's in the fridge:

1/2 a box of pasta (pinwheels used here)

3 Yukon Gold potatoes, chopped to bite size pieces)

1/2 large tomato, chopped

2 mozzarella balls, chopped

large handful of green beans (ends cut off and chopped to bite size pieces)

2 large spoonfuls of pesto

Directions:

- Boil a large pot of water and add potatoes, cook for about 10 minutes

- Add pasta 

- After 5 minutes, add green beans

- Drain the above once the potatoes are easily pierced with a fork, then run them under cold water to cool off ingredients

- Mix the potatoes, pasta and green beans with the tomatoes, mozzarella and pesto.

Bon Appetit!!!