Trenette With Pesto, Potatoes And Green Beans

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

1	cup	packed fresh basil leaves -- (2 bunches)
1 1/2	cups	olive oil -- (preferably extra-virgin)
6	tablespoons	pecorino romano cheese -- freshly grated
6	tablespoons	freshly grated parmesan cheese -- (1-oz)
1/4	cup	pine nuts -- toasted
1 1/2	teaspoons	minced garlic
2	medium	russet potatoes -- peeled, cut in 1/2 inch cubes
6	ounces	green beans -- trimmed, cut in 3 inch lengths
1	pound	trenette pasta or linguine
1	Cup	additional freshly grated pecorino romano cheese

Preparation:

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.