Trenette with Pesto, Potatoes and Green Beans

Directions

1. 1

   1 cup packed fresh basil leaves 1/2 cup olive oil 6 tablespoons freshly grated pecorino romano cheese 6 tablespoons freshly grated parmesan

2. 2

   Season pesto to taste with salt an d pepper

3. 3

   Pesto can be prepared 2 days ahead

4. 4

   Press plastic wrap onto surfac e of pesto and refrigerate.) Cook potatoes in large pot of boiling salted water until just tender, about 5 m

5. 5

   Using slotted spoon, transfer potatoes to large bowl

6. 6

   Add green beans to same pot and cook until crisp-tender, about 3 minutes

7. 7

   Using slotted spoon , transfer to bowl with potatoes

8. 8

   Cook pasta in same pot until tender but stil l firm to bite