Pasta with Pesto, Potatoes, and Beans

Ingredients

• 2 tbsp pine nuts
• 3 basil leaves
• 3 Garlic cloves
• 100 ml olive oil
• 100 g grated Parmesan
• Salt
• 300 g waxy potatoes
• 150 g green beans
• 350 g trenette

Instructions

1. 1.

   Roast the pine nuts in a dry pan until golden brown. Wash and roughly chop the basil. Peel the garlic and blend it with the pine nuts in a blender. Add the oil while blending and mix in half of the cheese. Season with salt.

2. 2.

   Peel and dice the potatoes. Wash, trim, and break the beans into pieces. Cook the potatoes and beans in salted boiling water for about 7 minutes. Boil the pasta in salted water until al dente.

3. 3.

   Whisk the pesto in a warmed bowl with 3 tbsp cooking water, drain the pasta and vegetables in a colander, and toss with the pesto. Sprinkle the remaining cheese on top and serve.