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1
This would all traditionally be done with a stone mortar and pestle, but for the sake of convenience, we will use a food processor. Be sure to select very young, tender basil for the pesto, and remove the stems.
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2
Add the basil, garlic, pine nuts (which you can toast if you prefer a more pronounced flavor) and salt to the food processor and begin processing. Slowly add the oil in a thin stream until a thick paste forms. Be sure not to over-process the mixture.
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3
Transfer the mixture to a bowl and fold in the cheese.
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4
You can place this in a jar, covered with a bit of oil, and refrigerate until ready to use. Do not heat the pesto before using it or adding it to whatever recipe you desire.
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5
Bring a large pot of copiously salted water to boil. Let the pesto come to room temperature, if you had it in the refrigerator.
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6
Add potatoes to boiling water and cook until just tender. Remove potatoes and cut them in half or quarters, depending on their size.
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7
Add pasta to the water and cook until just al dente. Add the haricot verts to the same pasta water about 2 minutes before the pasta would be done.
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8
In a large serving bowl, add the pesto and a small ladle of the pasta cooking water. The pesto should be mixed with enough water to loosen it a good bit.
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9
Drain the pasta and haricot verts, add to the bowl with the pesto and the reserved potatoes. Toss well and serve with grated parmigiano-reggiano.
