Summer Pasta

Unfortunately I'm going to continue my streak of posting the most unhealthy recipes (relatively speaking) available on this healthy eating blog. But looking on the bright side this recipe does contain whole foods, veggies, can be prepared in 30mins and was devoured by the two little people in the family who rarely want to deviate from eating hot dogs (I buy the kosher one's so that makes it ok right?) so I figure it deserves a mention.
So without further ado, here's the tasty dinner from Martha's kitchen to yours!

Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce
Active Time 20 MIN.
Total Time 45 MIN. SERVES 8

*1 pound mixed baby fingerling potatoes, such as red, gold and purple, cut into 3/4-inch pieces
*10 ounces haricots verts, trimmed
*2 tablespoons extra-virgin olive oil
*3 garlic cloves, thinly slices
*1 pound long fusilli, cooked until al dente (1 1/2 cups cooking water reserved)
*2 cups finely grated Pecorino Romano Cheese (4 ounces)
*1 lemon, zested into strips and sliced into matchsticks (2 tablespoons), and juiced
*1 cup torn fresh basil
*1/4 teaspoon crushed red-pepper flakes

1. Prepare an ice-water bath. Cook potatoes in a large pot of boiling water until tender, about 15 minutes. Transfer potatoes to a bowl using a slotted spoon; pat dry. Add haricots verts to boiling water. Cook until tender, about 5 minutes. Drain, and transfer to ice-water bath. Drain. (be sure to save some pasta water for the sauce)

2. Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add potatoes and haricots verts; toss to coat. Add reserved cooking water, the cheese and the lemon zest and juice. Simmer until cheese melts. Toss in pasta, basil, and red-pepper flakes.