Pesto Pasta with Potatoes + Green Beans

for the pesto

2 cups fresh basil leaves, packed
3 tablespoons pine nuts (or you can also use 1/4 cup or so of walnuts)
1/2 teaspoon salt
1 clove garlic
2/3 cup olive oil

for the pasta

1/2 lb spaghetti or linguine
1/2 lb new potatoes, scrubbed and thinly sliced
1/2 lb fresh or frozen green beans
salt to taste

Directions

To a food processor, add the basil, pine nuts (or walnuts), salt, garlic and olive oil. Process until smooth. Set aside.

Add the potatoes and fresh green beans to a large pot of water filled 3/4 full. (If using frozen green beans, add them after the potatoes have cooked for about 4 minutes). Bring to a boil, adding salt to taste. Cook for about 7 – 8 minutes until everything is tender. When done, remove the potatoes and green beans with a skimmer and place them in a bowl and set aside. Bring the remaining water in the pot to a boil. Add the pasta and cook according to instructions. When the pasta has finished cooking, add the pasta to a serving bowl with tongs or a pasta fork; reserving some of the pasta water. Add in the potatoes, green beans and pesto and toss to combine. Add in a little of the pasta water to help combine everything. Add more olive oil and salt if needed. Serve immediately.

For more plant based recipes, visit my website
www.laurasvegantable.com