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1
Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor.
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2
Season pesto to taste with salt and pepper.
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3
(Pesto can be prepared 2 days ahead.
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4
Press plastic wrap onto surface of pesto and refrigerate.)
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5
Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes.
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6
Using slotted spoon, transfer potatoes to large bowl.
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7
Add green beans to same pot and cook until crisp-tender, about 3 minutes.
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8
Using slotted spoon, transfer to bowl with potatoes.
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9
Cook pasta in same pot until tender but still firm to bite.
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10
Drain, reserving 1/2 cup cooking liquid.
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11
Transfer pasta to bowl with potatoes and green beans.
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12
Whisk reserved 1/2 cup cooking liquid into pesto.
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13
Add pesto to pasta mixture and toss thoroughly to coat.
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14
Transfer pasta to large platter.
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15
Serve, passing additional Pecorino Romano separately.
