1 lb.      Potatoes cut into 1inch cubes
8 oz.     Cavatappi or any tubular pasta
½ lb.     Green beans, trimmed & cut in half
½ cup   Pesto
Salt & pepper

Place potatoes in a large pot of water; bring to a boil. Add 1 T. salt and pasta; return to boil; cook 2 minutes.
Add beans, return to boil. Cook until vegetables are tender and pasta is al dente, about 6 minutes. Drain; toss with pesto. Season with salt & pepper; serve warm or at room temperature. For a little extra flavor; top with some crumbled bacon and or Feta cheese.

3 cups lightly packed fresh basil
1 cup lightly packed Italian parsley leaves
1/2 cup pure olive oil
1 tablespoon toasted pine nuts, see note
1 teaspoon minced garlic cloves
1/2 teaspoon fine salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon powdered ascorbic acid (vitamin C)
1 cup freshly grated Parmesan

Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil and parsley in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking. Drain immediately, squeeze the herbs dry, and roughly chop.

In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix. Transfer to a bowl and adjust the seasoning. Store the pesto in a small, covered container in the refrigerator for 1 to 2 weeks. Or freeze the pesto for as long as 1 month.

Pesto recipe courtesy of Michael Chiarello