Pesto pasta salad

Blanch the basil 30 seconds until it is a brighter green, scoop it straight into an ice bath, then lay it on a clean kitchen towel and squeeze it dry so it will not oxidize in the fridge.

Boil the green beans two and a half to three minutes until tender crisp and shock them in an ice bath.

Boil the potatoes six to eight minutes until completely cooked through and spread them on a rimmed baking sheet to cool.

Grate the Parmesan into the processor with the garlic, pine nuts and salt and process 15 to 30 seconds until it has the consistency of wet sand.

Add the basil leaves and, with the machine running, carefully stream in the olive oil, stopping as soon as the pesto forms.

Toss the fusilli with the drained dried green beans, the mozzarella, the cooled potatoes and the pesto, mix well and taste for seasoning.