Pesto Pasta, Beans, Potatoes-Trattoria Ligagin, Genoa, Italy

• 13 cup freshly grated parmesan cheese
• 2 tablespoons pine nuts
• 2 garlic cloves
• 6 12 ounces fresh basil, stemmed
• 14 cup extra virgin olive oil
• 3 medium red potatoes, peeled, cut crosswise into 1/4-inch thick slices
• 6 ounces thin green beans, trimmed (or 12 oz. fresh fava beans, shelled and halved)
• 14 ounces gemelli pasta (or trenette, fettucine or linguine) or 14 ounces fusilli (or trenette, fettucine or linguine)
• 1 tablespoon butter

1. Finely grind cheese, nut and garlic in processor.
2. Add basil and puree.
3. Drizzle oil, processing until well blended.
4. Season pesto with salt and pepper.
5. (Can be prepared 2 days ahead.
6. Press plastic wrap onto surface and refrigerate.
7. ).
8. Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes.
9. Using slotted spoon, transfer potatoes to large bowl.
10. Add green beans or fava beans to same pot and boil until tender, about 3 minutes.
11. Using slotted spoon, transfer beans to bowl with potatoes.
12. Cook pasta in same pot until tender but still firm to bite.
13. Drain, reserving 1/3 cup liquid.
14. Add pasta to potatoes and beans.
15. Whisk enough reserved liquid into pesto to moisten.
16. Add pesto and butter to pasta.
17. Toss to coat and serve.

parmesan cheese, nuts, garlic, fresh basil, extra virgin olive oil, red potatoes, thin green beans, pasta, butter

Taken from www.food.com/recipe/pesto-pasta-beans-potatoes-trattoria-ligagin-genoa-italy-376000 (may not work)