Linguine With Potatoes, Green Beans, And Spinach Pesto

• 6 tablespoons toasted pine nuts, divided
• 7 cups packaged spinach leaves, trimmed
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 2 tablespoons water
• 1 tablespoon olive oil
• 8 ounces uncooked linguine
• 3 cups (1/2-inch) cubed peeled red potato (3 medium)
• 2 cups (2-inch) cut green beans (1/4 pound)
• Shaved fresh Parmesan cheese (optional)

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. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside.
2. Cook linguine and potato in boiling water 6 minutes. Add green beans; cook an additional 5 minutes or until potato is tender. Drain. Combine remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat. Garnish with Parmesan cheese, if desired.

nuts, packaged spinach leaves, parmesan cheese, fresh basil, lemon juice, salt, pepper, garlic, water, olive oil, linguine, green beans, parmesan cheese

Taken from www.myrecipes.com/recipe/linguine-with-potatoes-green-beans-spinach-pesto (may not work)