Pasta with Green Beans, Potatoes, and Pesto

• Salt
• 2 cups fresh basil leaves
• 2 garlic cloves, peeled
• 1/2 cup grated pecorino Romano or other hard sheeps milk cheese, or Parmigiano-Reggiano
• 1/2 cup extra virgin olive oil, or more
• 2 tablespoons pine nuts
• 2 medium potatoes (about 1/2 pound), preferably waxy boiling potatoes, peeled and cut into 1/2-inch cubes
• 1 pound trenette or linguine
• 1/2 pound green 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 to taste, 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 donethe strands will bend but will not yet be tenderadd the beans.
7. When the pasta is done, the potatoes and beans should be tender.
8. Drain the pasta and vegetables, toss with the pesto and more salt or olive oil if you like, and serve.

salt, fresh basil, garlic, milk cheese, extra virgin olive oil, nuts, potatoes, linguine, green beans

Taken from www.epicurious.com/recipes/food/views/pasta-with-green-beans-potatoes-and-pesto-386768 (may not work)