Pesto Pasta Recipe – Rachael Ray

Ingredients

• 2 cups packed fresh basil leaves
• 1 tablespoon of lemon zest plus the juice of 1 small lemon
• 3 tablespoons each of Sicilian pistachio and pine nuts, toasted
• About 1/2 cup EVOO, plus more as needed
• Salt and a pinch of red pepper flakes or black pepper, to taste
• 2 cups loosely packed grated pecorino cheese or grated pecorino and Parmigiano combined
• 1 pound trenette pasta or other log cut pasta of choice
• 1 ½ pounds small thin skinned potatoes, diced
• 1 pound haricots verts, ends trimmed and cut into thirds on a bias