Pasta + Pesto + Green Beans + Potatoes

• 2 cups packed tender young basil leaves
• ¼ cup pine nuts
• 1 tsp salt
• 2 garlic cloves
• ½ cup extra-virgin olive oil, or more to taste
• ½ cup freshly grated Parmigiano Reggiano cheese
• salt to taste

Pasta, Green Beans, Potatoes:

• 1/2 pound small waxy potatoes, peeled and sliced 1/4″ thick
• 1/4 pound green beans, cut into 1″ lengths
• 1 pound whole wheat pasta (such as elbow, penne, fusilli, linguine)

Directions:

Pesto:

1. Chop garlic in a small food processor.
2. Add basil, pine nuts, and salt (start with 1/4 tsp).
3. Pulse until mixture is coarse and grainy.
4. With motor running, add oil in a slow, steady stream.
5. Add cheese and pulse just enough to mix well.
6. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.

Pasta, Green Beans, Potatoes:

1. Bring 6 quarts of salted water (at least 1 tbs) to rolling boil in a large pot.
2. Add green beans to a steamer basket and place over boiling water for 5 minutes (if you don’t have a steamer basket, you can add the beans to the boiling water).
3. Add the potato slices and pasta to the boiling water. Cook for about 10-15 minutes, or until potatoes are cooked through and pasta is al dente.
4. Drain all and place back in the large pot.
5. Mix in the pesto and serve immediately.