Pasta with Pesto Genovese, Green Beans, and Potatoes

By mirandavoegeli

Ingredients

• Pesto Genovese:
• 2 cups packed basil leaves
• 3 tablespoons pine nuts
• 1 clove garlic
• 5 ounces good olive oil
• 1/2 cup parmesan cheese
• 1 pinch sea salt
• Pasta:
• 1 pound fresh pasta (small rolled pasta works best)
• 3/4 pound fresh green beans, trimmed and cut in half or thirds
• 2 medium potatoes, diced
• 1 cup pesto genovese
• salt and pepper

Preparation

Step 1

Make Pesto:

Process pine nuts, basil, and garlic in a food processor. Drizzle in olive oil. Mix in parmesan. Season to taste


Make Pasta:

Cook potatoes until tender in boiling, salted water. Drain and pat dry.

Cook green beans until just tender. Shock in cold water. Drain and pat dry.

Cook pasta until al dente. Drain, saving 1 cup pasta water. Mix together the pasta, potatoes, green beans, and pesto. Add cooking water as needed. Season to taste.