Linguine with Potatoes, Green Beans, and Spinach Pesto

Ingredients

• 0.3 cup basil fresh chopped
• 2  garlic cloves minced
• 2 cups cut green beans 2-inch
• 2 tablespoons juice of lemon 
• 8 ounces pasta uncooked
• 1 tablespoon olive oil 
• 1.5 ounces parmesan cheese fresh grated
• 0.3 teaspoon pepper 
• 6 tablespoons pinenuts divided toasted
• 3 cups potatoes red cubed peeled 3 medium
• 0.5 teaspoon salt 
• 7 cups d spinach leaves trimmed
• 2 tablespoons water 

Equipment

• food processor
• bowl

Directions

1. Place 3 tablespoons pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside.
2. Cook linguine and potato in boiling water 6 minutes.
3. Add green beans; cook an additional 5 minutes or until potato is tender.
4. Drain.
5. Combine remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat.
6. Garnish with Parmesan cheese, if desired.