Pasta alla Genovese with Flageolet | Primary Beans

Ingredients

• 1 cup cooked Flageolet beans
• 1 lb high quality Fusilli, such as Pastificio Boulder's Heirloom Wheat Fusilli
• ¾ lb medium Yukon gold potatoes, peeled and cut in ¼-inch cubes
• ½ cup extra virgin olive oil, plus more as needed
• 1 clove of garlic
• 2 cups fresh basil leaves
• ¼ cup pine nuts
• ½ cup freshly grated Parmigiano Reggiano, plus more for seasoning