Ingredients

• 1 cup fresh basil leaves
• 1/2 cup fresh flat-leaf parsley leaves
• 1/3 cup grated Parmigiano-Reggiano
• 1/4 cup fresh mint leaves
• 1/4 cup pine nuts
• About 2 tablespoons fresh thyme leaves
• 2 cloves garlic, grated or made into a paste
• Juice of 1/2 lemon
• Salt and freshly ground pepper
• About 1/2 cup EVOO
• 1 pound penne pasta
• 1 small russet potato, peeled and diced into 1/4-inch cubes
• 1/3 pound haricots verts, trimmed and cut into thirds

Browse by ingredient

Instructions

1. Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. Transfer to a large bowl.
2. Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Add the potatoes and cook for 1 more minute. Add the haricots verts and cook until the pasta is al dente, 2 to 3 more minutes. Reserve 1 cup of the cooking water and add it to the pesto. Drain the pasta, then add it to the bowl with the pesto and toss to coat.