Trenette al pesto with potatoes and green beans

Bring a big pot of water to a boil and salt it generously.

Cut the potatoes into large chunks; cut the green beans on a diagonal about two inches long.

Boil the potatoes and green beans about 6 minutes, until the potatoes are halfway cooked; the beans should end up tender.

Toast the pine nuts, watching that they do not burn.

In a food processor (or a mortar and pestle), combine the basil, toasted pine nuts, garlic, a good pinch of salt and a little squeeze of lemon; pulse, adding olive oil once it breaks up.

Remove from the processor and fold in grated parm. Set aside.

Add the pasta to the boiling water with the potatoes and beans and work it in until it bends and submerges; cook, then reserve some starchy cooking water and drain.

Return everything to the big pot; add about half the pesto with some cooking water and stir, then the rest of the pesto and more water, letting the potato break apart into the sauce.