Pasta with pesto, potatoes and green beans

Step 1: In a skillet over medium heat toast the pine nuts and garlic for a few minutes or until fragment; transfer to a bowl and let cool; peel garlic and chop; return to bowl.

Step 2: In a large pot over medium high heat bring 3 quarts of water to a boil; add potatoes and 1 tablespoon salt and cook for 10-15 minutes or until potatoes are tender; using a slotted spoon transfer the potato to a rimmed baking sheet (DO NOT DISCARD THE WATER)

Step 3: Meanwhile in a skillet (the same one used to cook the pine nuts )over medium heat bring 1/2 cup water and 1/4 teaspoon salt to a boil; add the green beans; cover and cook for 5-10 minutes or until tender; drain and transfer to the same baking sheet with the potatoes.

Step 4: In a food processor add the basil, parmesan, oil, pine nuts, garlic and 1/2 teaspoon salt and process until smooth (1 minute).

Step 5: Return the potato water to a boil over medium high heat and add the pasta and cook until al dente; set colander in a large bowl and drain pasta; return pasta to the pot; reserving cooking water in the bowl. To the pasta stir in the butter, lemon juice, potatoes, green beans, pesto, 1/2 teaspoon pepper and 1 1/4 cups reserved cooking water; stirring until sauce is creamy. You may need to add more cooking water and season with salt and pepper.