1 pound small red-skinned potatoes, scrubbed and halved
1 pound grean beans, ends trimmed, cut into 2-inch lengths
1/2 cup finely chopped parsley
2 tbsp finely chopped fresh basil
2 tbsp olive oil
1/2 cup slivered red or yellow bell peppers
1 medium clove garlic, peeled and minced
1/2 tsp salt
1/4 tsp freshly ground black pepper to taste
3/4 pound (3 cups) penne pasta
1/2 cup pasta cooking water
1/4 cup grated Parmesan cheese
Bring a pan of water to the boil for the pasta. Put the potatoes into steamer basket and steam over boiling water about 10 minutes, or until tender. When cool enough to handle, slice thinly.
Cook the beans in boiling water about 7 minutes, or until tender; drain.
Combine the parsley and basil; set aside.
Heat the olive oil in a nostick skillet over medium heat. Add the bell pepper and garlic; saute 4 minutes. Stir in the potatoes, beans, herbs, salt and pepper. Hold on low heat.
Put the pasta into the boiling water and cook according to package directions. Set aside 1/2 cup of cooking water. Drain the pasta put back into the hot pan. Add the cooking water, vegetables and cheese. Toss to coat, adjust the seasonings to your taste and serve.