Method

• TO MAKE PESTO - Combine the pine nuts, basil, garlic, and salt in a large stone mortar and grind with the pestle until the mixture forms a paste
• Slowly drizzle in the olive oil, beating all the while with a wooden spoon
• Add the Parmesan 1 tablespoon at a time, beating until the mixture forms a thick paste
• The pesto can also be made in a food processor
• The pesto can be stored in a jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator
• TO MAKE PASTA - Cook potatoes in large pot of boiling salted water until just tender, about 3 minutes
• Using a slotted spoon, transfer potatoes to a large bowl
• Add green beans to same pot and cook until crisp and tender, about 3 minutes
• Using slotted spoon, transfer to bowl with potatoes
• Cook pasta in same pot until tender but still firm to bite
• Drain, reserving 1/2 cup cooking liquid
• Transfer pasta to bowl with potatoes and green beans
• Whisk reserved ¼ cup cooking liquid into pesto
• Add pesto to pasta mixture and toss thoroughly to coat
• If the sauce looks too dry on the pasta add remaining cooking liquid
• Toss through and transfer pasta to large platter
• Serve, adding extra parmesan separately as desired