Make simple, delicious pesto in the time it takes your pasta to cook.
1 box bell/campanelle pasta
1/4 cup pine nuts
1 garlic clove
Red pepper flakes
1 container of basil
Parmigiano-Reggiano cheese, grated
3-5 green beans
2 fingerling potatoes, sliced into 1/4-inch rounds
Let's get Cooking...
Drop the pasta into salted, boiling water and cook until al dente.
In the food processor, combine the nuts, garlic and red pepper; pulse until smooth. Add the basil and 1/4 cup of grated cheese and blend again. Begin adding olive oil until a smooth pesto forms that's not overly oily. (If it gets too oily, add more cheese.)
When the pasta has 1 minute left to cook, add the green beans and potatoes to the pasta water and cook for 1 minute. Fill a coffee mug halfway with pasta water; set aside.
Drain the pasta and veggies in a colander, then return them to the pot. Add a little olive oil, and stir to incorporate. Add the pesto and stir, making sure all the noodles are coated. Pour in some pasta water from the mug, if needed, to create a creamy texture.