Trenette with Pesto, Beans and Potatoes

Ingredients:

• 3 cups packed basil (or, try Kale!)
• 1⁄2 cup extra-virgin olive oil
• 3 tbsp. finely grated parmesan
• 2 tbsp. finely grated pecorino
• 2 tbsp. pine nuts
• 1 clove garlic, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 lb. trenette or linguine pasta
• Kosher salt, to taste
• 8 oz. haricots verts, trimmed
• 8 oz. baby red potatoes, roasted and halved

Instructions:

1. Make the pesto: Process basil (or, Kale), oil, cheeses, nuts, and garlic in a food processor until finely ground. Season with salt and pepper; set aside.
2. Bring a 6-qt. saucepan of salted water to a boil over high heat; add pasta and cook, stirring, until half-cooked, about 5 minutes. Add haricots verts, and cook, stirring, until pasta is al dente and vegetables are tender, about 3 minutes more. Drain pasta and vegetables, reserving 1⁄4 cup cooking water, and transfer to a large bowl along with potatoes and pesto; toss to combine, adding a couple tablespoons reserved cooking water, if needed, to make a smooth sauce.

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