Trenette With Pesto

• 2 cups basil leaves
• 2 cloves garlic, peeled
• Salt to taste
• 1/2 cup grated pecorino romano or other hard sheep's-milk cheese, or Parmesan
• 1/2 cup extra virgin olive oil, or more
• 2 tablespoons pine nuts
• 2 medium potatoes, about 1/2 pound, peeled and cut into 1/2-inch cubes
• 1 pound trenette or linguine
• 1/2 pound string beans, trimmed and cut into 1-inch lengths

1. Bring a large pot of water to a boil, and salt it.
2. Combine the basil, garlic, salt and cheese in a blender or food processor; pulse until roughly chopped.
3. Add the olive oil in a steady stream, and continue to blend until the mixture is fairly creamy, adding a little more olive oil or some water if necessary.
4. Add the pine nuts, and pulse a few times to chop them into the sauce.
5. Add the potatoes to the boiling water, and stir; then add the pasta, and cook as usual, stirring frequently, about 10 minutes in all.
6. When the pasta is about half done the strands will bend but are not yet tender add the string beans.
7. When the pasta is done, the potatoes and beans should be tender.
8. Drain the pasta and vegetables, toss with pesto and more salt or olive oil if you like, and serve.

basil, garlic, salt, pecorino romano, extra virgin olive oil, nuts, potatoes, linguine, string beans

Taken from cooking.nytimes.com/recipes/9680 (may not work)