Trenette with Pesto, Potatoes and Green Beans

• 1 cup basil packed
• 1 1/2 cups olive oil, extra-virgin
• 6 tablespoons romano cheese grated
• 6 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 1/4 cup pine nuts
• 1 1/2 teaspoons garlic minced
• 2 each russet potatoes peeled
• 6 ounces green beans trimmed, cut up
• 1 pound pasta

1. Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor.
2. Season pesto to taste with salt and pepper.
3. Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes.
4. Using slotted spoon, transfer potatoes to large bowl.
5. Add green beans to same pot and cook until crisp-tender, about 3 minutes.
6. Using slotted spoon, transfer to bowl with potatoes.
7. Cook pasta in same pot until tender but still firm to bite.
8. Drain, reserving 1/2 cup cooking liquid.
9. Transfer pasta to bowl with potatoes and green beans.
10. Whisk reserved 1/2 cup cooking liquid into pesto.
11. Add pesto to pasta mixture and toss thoroughly to coat.
12. Transfer pasta to large platter.
13. Serve, passing additional Pecorino Romano separately.

basil, olive oil, romano cheese, parmesan, pine nuts, garlic, russet potatoes, green beans, pasta

Taken from recipeland.com/recipe/v/trenette-pesto-potatoes-green-b-42440 (may not work)