Title: Trenette with Pesto, Potatoes and Green Beans
Categories: Pasta Vegetable Italian Herb
Yield: 4 Servings

1	c	Packed fresh basil leaves (2
		Bunches)
1 1/2	c	Olive oil (preferably
		Extra-virgin)
6	tb	(1-oz) freshly grated
		Pecorino Romano
		Cheese
6	tb	(1-oz) freshly grated
		Parmesan cheese
1/4	c	Pine nuts, toasted
1 1/2	ts	Minced garlic
2	md	Russet potatoes, peeled, cut
		In 1/2" cubes
6	oz	Green beans, trimmed, cut in
3		"lengths
1	lb	Trenette pasta or linguine
		Additional freshly grated
		Pecorino
		Romano cheese

Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor. Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.)

Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same pot until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans.

Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. Transfer pasta to large platter. Serve, passing additional Pecorino Romano separately.

Recipe By : Bon Appetit May 1995

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