Farfalle With Pesto Sauce, String Beans and Potatoes

• 2 cloves garlic, peeled and crushed
• Sea salt
• 3 tablespoons pine nuts
• 1 cup fresh basil leaves
• 13 cup extra-virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• Freshly ground pepper to taste
• 2 medium-sized potatoes, peeled and cut julienne style
• 1 pound farfalle (bowties)
• 1/2 pound string beans, trimmed

1. With a mortar and pestle, crush the garlic with a teaspoon of salt.
2. Add the pine nuts and gradually add the basil and the oil, a little at a time.
3. Grind until the ingredients have been reduced to a paste (this may also be done in a blender or food processor).
4. Add the grated cheese and pepper and mix well.
5. Bring six quarts of salted water to a roiling boil.
6. Add the potatoes and the farfalle and cook together for about five minutes.
7. Add the beans.
8. Cook until the farfalle is al dente, and drain.
9. Put the farfalle and vegetables in a large serving bowl.
10. Add the pesto, toss thoroughly, correct seasoning and serve.
11. Pass extra grated Parmesan cheese separately.

garlic, salt, pine nuts, fresh basil, extravirgin olive oil, freshly grated parmesan cheese, freshly ground pepper, potatoes, string beans

Taken from cooking.nytimes.com/recipes/7138 (may not work)