TROFIE WITH PESTO, GREEN BEANS, AND POTATOES

Trofie with Pesto, Green Beans, and Potatoes image

Yield serves 4 to 6

Number Of Ingredients 15

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12 ounces fingerling or small new potatoes, cut into 1/2-inch-thick rounds or pieces
Coarse salt
1 pound trofie (or fusilli or penne)
4 ounces green beans, trimmed and halved crosswise
Pesto (recipe follows)
Freshly ground pepper
Freshly grated Parmesan cheese, for serving
3 cups loosely packed fresh basil leaves
2 tablespoons pine nuts, toasted
1 garlic clove
1/2 teaspoon coarse salt
3/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper
(makes about 1 1/4 cups)

Steps:

Cover the potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium; simmer the potatoes until tender, about 10 minutes. Drain.
Bring one large pot and one medium pot of water to a boil; add salt to both. Add the pasta to the large pot; cook until al dente. Add the green beans to the medium pot; cook until tender, 5 to 6 minutes. Drain the pasta and green beans.
Heat the pesto in a large skillet over medium heat until warm. Stir in the potatoes, pasta, and green beans; cook until heated through. Season with salt and pepper. Serve with cheese.
Process the basil, pine nuts, garlic, and salt in a food processor until combined. With the processor running, add the oil in a slow, steady stream; process until smooth. Stir in the cheese. Season the pesto with pepper. The pesto can be refrigerated, covered by a thin layer of olive oil in an airtight container, up to 1 week.