Ligurian Pesto Pasta with Green Beans and Potatoes

Instructions

1. Bring a large pot of salted water to a boil. Blanch the basil leaves for 15 seconds, then shock them in ice water and squeeze them dry so the pesto stays vivid green instead of turning brown.
2. Blend the basil with the pine nuts, garlic, olive oil, kosher salt, black pepper, and half of the Parmigiano-Reggiano until the sauce is thick and smooth. It should look glossy and loose enough to coat pasta but not so thin that it runs off the spoon.
3. Cook the potatoes in the boiling water until they are just starting to turn tender, about 8 minutes. Add the green beans and linguine, then cook until the pasta is al dente and the vegetables are bright green and crisp-tender. If you are splitting regular and GF pasta, cook the pastas in separate pots and divide the potatoes and green beans between them.
4. Transfer the drained pasta and vegetables to a large bowl off the heat, reserving a little pasta water from each pot if splitting, then toss with the pesto while everything is still hot. Add the remaining cheese or nutritional yeast and enough pasta water to make the sauce cling in a silky coat.
5. Serve right away with lemon zest if you want a brighter edge. The finished bowl should taste grassy, nutty, and fresh, with the potatoes making every bite feel substantial.