Linguine with Potatoes, Green Beans, and Spinach Pesto

• 6 tbsp toasted pine nuts
• 7 cup spinach leaves trimmed
• 1/3 cup romano or parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/3 tsp pepper
• 2 garlic cloves minced
• 2 tbsp water
• 1 tbsp olive oil
• 8 oz uncooked linguine
• 3 cup red potatoes 1/2 inch cubes
• 2 cup 2 inch green beans

1. Place 3 tablespoons pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once.
2. With food processor on, slowly pour water and oil through food chute; process until well-blended.
3. Set aside.
4. Cook linguine and potato in boiling water 6 minutes.
5. Add green beans; cook an additional 5 minutes or until potato is tender.
6. Drain.
7. Combine remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl.
8. Toss well to coat.
9. Garnish with Parmesan or Romano cheese, if desired.

nuts, romano, fresh basil, lemon juice, salt, pepper, garlic, water, olive oil, linguine, red potatoes, beans

Taken from cookpad.com/us/recipes/334064-linguine-with-potatoes-green-beans-and-spinach-pesto (may not work)