In a large pasta pot, bring water to a boil. Add salt, potatoes, and green beans and cook until al dente – tender but firm – about 4 minutes. Add pasta and stir well. Cover and bring water back to a boil. Uncover pot and 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. Then 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.

**Adapted from Mary Ann Esposito’s recipe

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; the sauce should be the consistency of ketchup. Add pine nuts and 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 store in refrigerator. (Use a sterilized jar if you’ll be storing sauce more than 4 days.) Makes 2 cups.