Garden Linguine with Pesto

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons olive oil extravirgin
• 2 cups basil leaves fresh packed
• 0.3 pound green beans fresh trimmed halved
• 2  garlic cloves peeled halved
• 8 ounces pasta uncooked
• 0.3 cup parmesan cheese fresh divided grated
• 2 tablespoons pinenuts toasted
• 0.3 pound potatoes red cut into 1/2-inch cubes
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• pot
• blender
• slotted spoon

Directions

1. Cook potatoes in a large pot of boiling water 5 minutes or just until tender.
2. Remove potatoes with a slotted spoon; place in a large bowl.
3. Add green beans to boiling water, and cook 3 minutes or until crisp-tender.
4. Remove green beans with a slotted spoon; place in bowl with potatoes.
5. Add pasta to boiling water, and cook 9 minutes or until pasta is done.
6. While vegetables and pasta cook, combine 2 tablespoons Parmesan cheese and next 3 ingredients in a food processor or blender. With processor on, slowly pour oil through food chute; process until well blended.
7. Drain pasta, reserving 1/3 cup cooking liquid.
8. Add pasta to bowl with potatoes and green beans.
9. Sprinkle with salt and pepper.
10. Add reserved 1/3 cup cooking liquid to food processor; process until well blended.
11. Add pesto to pasta mixture; toss gently to coat. Spoon pasta into individual bowls, and sprinkle with remaining 2 tablespoons cheese.