Here's What You'll Need
basil, parmigiano reggiano, pine nuts, garlic, lemon, salt, pepper, olive oil, trenette pasta, green beans, russet potato, flaky sea salt
Place all ingredients except for olive oil in a food processor: basil leaves, Parmesan, pine nuts, garlic, lemon zest, lemon juiced, salt, and black pepper. Pulse until very finely chopped.
With the machine on, slowly drizzle in extra virgin olive oil until smooth and emulsified. Set aside or store in a fridge until needed.
Bring a pot of water to a boil, then season with salt. Carefully place the peeled cubed potato into the boiling water. Cook for about 3-4 minutes.
Add pasta to the same pot, give it a good stir. Cook until al dente. After 5 minutes, add the string beans. Reserve ½ cup of cooking water. Drain everything.
To the same pot, pour in the pesto sauce. Place over medium heat, then add the pasta and veggies along with reserved pasta cooking water. Toss until heated through and the pasta is well coated.
Plate the pasta, sprinkle with Parmesan, then drizzle each portion with olive oil, a pinch of flaky sea salt, and black pepper, if wanted. Serve immediately!