Pesto

1. Heat a small saucepan over medium heat. Reduce heat to low, add pine nuts and cook until they turn golden brown (4-5 minutes). Keep a close eye on them. Set aside to cool.
2. Fill a large bowl with cold water and some ice cubes, set aside.
3. Heat al large saucepan filled with water until boiling. Add basil leaves and count to 10, drain then place in the ice bath. After a minute or two, remove the basil with your hands and squeeze out all of the water. Place in the bowl of a food processor.
4. Place pine nuts in the food processor with the basil and chopped garlic and blitz it for 5-10 seconds then keep the motor running and slowly drizzle the olive oil into the opening. Add 1/2 cup, check consistency, you will want a nice thickish paste. Add additional olive oil if necessary.
5. Pour into a bowl, add grated cheese, salt and pepper to taste.

Pasta

Fill a large saucepan with water and bring to a boil over high heat.

When it reaches a boil, either add potatoes to a steamer or directly into the boiling water. After 5 minutes, add green beans and continue cooking for 4-5 minutes. You will want to remove the beans when they are still a little firm. Make sure the potatoes are cooked through but not too soft. Set  aside.

Bring the water to a boil again, add salt then add pasta and cook according to the directions and depending on the shape of the pasta. Before pasta is done, ladle out a bit of the pasta cooking water and place in a bowl. Drain pasta, then place back into the pan.

Add beans and potatoes to the pasta, add 3-4 large spoonfuls of pesto and a couple spoonfuls of the cooking water and stir. Add additional pesto and/or water until the saucehas nice, creamy consistency.

Finish with additional Parmesan cheese.