Mixed Herb Pesto Penne

Ingredients

• 2 cloves made into a paste grated
• 0.5 cup evoo 
• 0.5 cup flat-leaf parsley leaves fresh
• 1 cup basil leaves fresh
• 0.3 cup mint leaves fresh
• 2 tablespoons thyme leaves fresh
• 0.3 pound haricots verts trimmed cut into thirds
• 0.5  juice of lemon 
• 0.3 cup parmigiano-reggiano grated
• 1 pound penne pasta 
• 0.3 cup pinenuts 
• 1 small baking potatoes diced peeled
• 6 servings salt and pepper freshly ground

Equipment

• food processor
• bowl
• pot

Directions

1. Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms.
2. Transfer to a large bowl.
3. Bring a large pot of salted water to a boil.
4. Add the pasta and cook for 6 minutes.
5. Add the potatoes and cook for 1 more minute.
6. Add the haricots verts and cook until the pasta is al dente, 2 to 3 more minutes. Reserve 1 cup of the cooking water and add it to the pesto.
7. Drain the pasta, then add it to the bowl with the pesto and toss to coat.