Gently heat Tuscan Butter in a saute pan over medium heat.
Add Haricots Verts and Potatoes. Cook until heated through, but with no color, about 30 seconds.
Cook Spaghetti in boiling salted water until heated through but still slightly al dente, 15 - 30 seconds.
Drain Spaghetti well and add to the pan. Add 1 fl. oz pasta water. Season with S&P.
Remove the pan from the heat. Using a rubber spatula, stir the Pesto into the pasta. Taste and adjust seasoning as needed.
Using a rubber spatula, transfer immediately to a warm bowl, pulling all the sauce from the pan into the bowl.
Garnish with ribbon cut parmesan and lemon zest evenly distributed over the pasta, as shown in the photo.
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