Serves 4

1 cup packed fresh basil leaves (about 2 bunches)
1/2 cup olive oil (preferably extra virgin)
6 Tbs. freshly grated Pecorino Romano cheese (about 1 ounce)
6 Tbs. freshly grated Parmesan cheese (about 1 ounce)
1/4 cup pine nuts, toasted
1 1/2 tsp. minced garlic
2 medium russet potatoes (about 3?4 pound), peeled, cut into 1?2-inch cubes and cooked
6 oz. green beans, trimmed, cut into 3-inch lengths and cooked
1 lb. trenette pasta or linguine, freshly cooked
Combine basil, oil, Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor. Season pesto to taste with salt and pepper.
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 and 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.
(Louise Fiszer)