Pasta with Pesto, Potatoes and Beans

Toast pine nuts in a dry frying pan until golden brown. Rinse the basil and chop coarsely. Peel garlic and puree with the pine nuts in blender. Gradually blend in the oil and half of the cheese. Season with salt.

Peel the potatoes and dice finely. Rinse beans, trim, cut ends and break into pieces. Boil the potatoes and beans in boiling salted water for about 7 minutes. Cook the trenette pasta in salted water until al dente.