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1
To make the pesto: Put all of the basil, the garlic cloves, salt, and olive oil in the food-processor bowl.
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2
Process 10 to 15 secondsstopping once to scrape down the sides of the bowlto form a coarse paste.
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3
Dump in the pine nuts, and process another 10 seconds or more (scraping down the bowl once or twice), creating a uniformly smooth bright-green paste.
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4
Add the grated cheeses to the bowl, and pulse a few times just to blend in.
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5
The pesto should be thick yet flowing; if its too firm, blend in olive oil, a spoonful at a time, to loosen it.
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6
Scrape the pesto into a small bowl or container, and pour a thin film of olive oil over the top surface to prevent it from discoloring.
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7
It can stay at room temperature for a couple of hours before being used.
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8
For longer keeping, lay plastic wrap on the surface of the pesto, seal the container, and refrigerate or freeze.
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9
Let the pesto return to room temperature before using.
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10
To make the pasta: Bring salted water to a boil in the large pot (at least 6 quarts, with 1 tablespoon kosher salt).
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11
Drop in the potato chunks, stir, and cook them for 10 minutes, then add the green beans.
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12
Cook the beans and potatoes for another 10 minutes and then add the pasta to the pot and cook 5 minutes, until the trenette is al dente.
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13
Set the large skillet over very low heat, just to warm it, or warm the serving bowl, whichever youll use for dressing the pasta.
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14
Scrape the pesto into the pan or bowl, and loosen it with a bit of the pasta boiling water (dont cook the pesto, just warm it).
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15
When the vegetables are tender and the pasta is al dente, lift everything from the pot with a spider and tongs, drain briefly, and drop into the skillet or bowl.
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16
(If you prefer, drain the pasta and vegetables into a colander, being sure to reserve a cup or so of pasta cooking water before you pour it out.)
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17
Toss pasta, vegetables, and pesto together wellmoisten with more pasta water if neededthen sprinkle the grated cheeses over, and toss again.
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18
Serve immediately in warm bowls.
