Pesto Pasta With Green Beans & Potatoes From Nancy Harmon Jenkins

• 2 cups packed tender young basil leaves
• 1/4 cup pine nuts
• 1 teaspoon salt
• 2 plump garlic cloves, peeled and crushed with flat blade of a knife
• 1/2 cup extra-virgin olive oil, or more to taste
• 1/2 cup freshly grated Parmigiano Reggiano cheese, or more to taste
• Salt to taste
• 1/2 pound small potatoes, peeled and sliced about 1/4-inch thick
• 1/4 pound tender young green beans, cut into 1-inch lengths
• 1 pound trenette, or other long, thin pasta

1. Make the pesto: In the bowl of a food processor, add the basil, pine nuts, salt, and garlic. Pulse until the mixture is coarse and grainy. With the motor running, add the oil in a slow, steady stream. Add the cheese and process just enough to mix well. If the sauce is too dry, add a little more oil. Taste and add more cheese or salt, if desired.
2. Bring 6 quarts of water to a rolling boil. Add at least 2 tablespoons of salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
3. Add pasta, and stir. Start testing the pasta at 5 minutes. When it is done, and when the potatoes and beans are tender, drain and turn the pasta and vegetables immediately into preheated bowl. Add the pesto, and mix thoroughly. Serve immediately.

basil, pine nuts, salt, garlic, extravirgin olive oil, cheese, salt, potatoes, green beans, trenette

Taken from food52.com/recipes/81711-pesto-pasta-with-green-beans-potatoes-from-nancy-harmon-jenkins (may not work)