Ligurian Pesto Pasta with Green Beans and Potatoes

Peel the potatoes and cut them into small, approx. 1.5 cm cubes. Trim the ends of the green beans, then cut them into 3-4 cm pieces. Bring a generous amount of water to a boil in a large pot, then add the salt.

When the water is boiling rapidly, add the diced potatoes. Cook for 3 minutes, then add the dry penne and the green beans as well. Cook everything together for the time indicated on the pasta packaging (approx. 10-11 minutes), until the pasta is al dente and the potatoes and green beans are pleasantly tender.

While the pasta is cooking, prepare the fresh pesto: in a dry skillet over low heat, toast the pine nuts until golden brown, then let them cool. In a food processor, place the fresh basil leaves, peeled garlic, toasted pine nuts, grated Parmesan cheese, a pinch of salt, and freshly ground black pepper. Pour in the extra virgin olive oil and blend until creamy, but still slightly rustic in texture.