Trofie with Pesto, Green Beans, and Potatoes

• 12 ounces fingerling or small new potatoes, cut into 1/2-inch-thick rounds or pieces
• Coarse salt
• 1 pound trofie (or fusilli or penne)
• 4 ounces green beans, trimmed and halved crosswise
• Pesto (recipe follows)
• Freshly ground pepper
• Freshly grated Parmesan cheese, for serving
• 3 cups loosely packed fresh basil leaves
• 2 tablespoons pine nuts, toasted
• 1 garlic clove
• 1/2 teaspoon coarse salt
• 3/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons freshly grated Parmesan cheese
• Freshly ground pepper
• (makes about 1 1/4 cups)

1. Cover the potatoes with cold water by 2 inches in a medium saucepan.
2. Bring to a boil; add salt.
3. Reduce heat to medium; simmer the potatoes until tender, about 10 minutes.
4. Drain.
5. Bring one large pot and one medium pot of water to a boil; add salt to both.
6. Add the pasta to the large pot; cook until al dente.
7. Add the green beans to the medium pot; cook until tender, 5 to 6 minutes.
8. Drain the pasta and green beans.
9. Heat the pesto in a large skillet over medium heat until warm.
10. Stir in the potatoes, pasta, and green beans; cook until heated through.
11. Season with salt and pepper.
12. Serve with cheese.
13. Process the basil, pine nuts, garlic, and salt in a food processor until combined.
14. With the processor running, add the oil in a slow, steady stream; process until smooth.
15. Stir in the cheese.
16. Season the pesto with pepper.
17. The pesto can be refrigerated, covered by a thin layer of olive oil in an airtight container, up to 1 week.

fingerling, salt, trofie, green beans, freshly ground pepper, parmesan cheese, basil, pine nuts, garlic, coarse salt, extravirgin olive oil, parmesan cheese, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/trofie-with-pesto-green-beans-and-potatoes-392515 (may not work)