Trenette with Pesto, Potatoes & Green Beans

Directions

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 an d pepper.

Cook potatoes in large pot of boiling salted water until just tender, about 5 m inutes.

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 stil l firm to bite.

Drain, reserving ½ cup cooking liquid. Transfer pasta to bowl with potatoes and green beans.

Whisk reserved ½ cup cooking liquid into pesto.

Add pesto to pasta mixture a nd toss thoroughly to coat.

Transfer pasta to large platter.

Serve, passing a dditional Pecorino Romano separately.