Fusilli With Pesto

• 2 red skin white potatoes, peeled and diced (desiree)
• 150 g beans, washed and trimmed
• 2 tablespoons sea salt
• 400 g fusilli
• 1 bunch basil
• 1 garlic clove, peeled and chopped
• 2 tablespoons pine nuts
• 100 ml extra virgin olive oil
• salt & fresh ground pepper
• 2 tablespoons parmesan cheese, grated

1. Soak potatoes and beans until ready to use.
2. Bring large saucepan of water to boil, add salt, potatoes, beans and pasta.
3. Cook until pasta al dente and vegetqables tender.
4. Meanwhile put basil, garlic, pine nuts and olive oil in blender.
5. Puree until smooth.
6. Strain pasta mixture and return to saucepan.
7. Add pesto and stir through.
8. Season to taste and serve with parmesan cheese.

red skin white potatoes, beans, salt, fusilli, basil, garlic, nuts, olive oil, salt, parmesan cheese

Taken from www.food.com/recipe/fusilli-with-pesto-129128 (may not work)