Linguine Al Pesto

2 garlic cloves, minced or pressed
2 cups packed fresh basil leaves
1/4 cup lightly toasted pine nuts
1/2 grated Parmesan cheese
1/2 tsp salt, or more to taste
6 to 8 Tbs extra virgin olive oil
2 to 3 medium potatoes, preferably Yukon Gold
1 lb green beans, trimmed
1 lb linguine

1) Bring a large covered pot of salted water to a boil.
2) Meanwhile, in a food processor or blender, combine the pesto ingredients and puree until you have a rough paste, scraping down the sides as necessary. You will have about 1 cup.
3) Peel the potatoes. Cut them lengthwise into quarters and then crosswise into 1/4-inch slices to make about 2 cups. Cut the green beans into 2-inch lengths to make about 4 cups.
4) When the water is boiling vigorously, add the potatoes and then the pasta. Stir well and cover. After 2 minutes, add the green beans, stir and cover. When the pasta is al dente, about 5 minutes, drain. Test the pasta frequently to avoid overcooking.
5) In a large serving bowl, toss together the pasta and vegetables and the pesto sauce. Serve immediately.

Review: I love pesto anything. Enough said. :)

I made this again on 3/30/2011.  However, I used packaged pesto from Costco (pretty decent pesto, better than other brands we've tried) and haricot verts.  Yum!