In a large pot, bring water to a boil. Add salt, potatoes, and green beans; cook until al dente (tender but firm), about 4 minutes.

Add pasta; stir well. Cover; bring water back to a boil. Uncover; cook pasta just until al dente, about 8 minutes.

Drain pasta and vegetables into a colander, reserving ½ cup cooking water.

Return pasta and vegetables to pot.

In a small bowl, combine Pesto Sauce with just enough reserved cooking water to create a smooth consistency.

Pour over pasta and vegetables and combine gently, mixing well, over low heat.

Transfer to a platter or bowl, garnish with cheese, and serve immediately, with extra cheese on the side.

In the bowl of a food processor, pulse basil and garlic until mixture is coarse. With motor running, add oil in a slow, steady stream; sauce should be the consistency of ketchup. Add pine nuts; pulse until coarsely chopped.

Transfer to a small bowl. Stir in cheese and salt to taste.

Transfer sauce to a jar. Pour a thin layer of olive oil over sauce, cap the jar, and refrigerate. (Use a hot sterilized jar if you’ll be storing it more than 4 days.)

Yield: 2 cups