Trenette with Pesto Beans and Potatoes
Ingredients
- 2 cups packed basil leaves
- 3 tablespoons Italian pine nuts
- 1 garlic clove (crushed)
- ½ cup extra-virgin olive oil
- ¼ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
- Kosher salt and freshly ground pepper
- ¾ pound baby red potatoes
- ¾ pound haricots verts
- 1 pound trenette pasta (or linguine fini)
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