Pasta with Pesto, Potatoes, and Green Beans | America's Test Kitchen

Ingredients

• 1/4 cup pine nuts
• 3 garlic cloves, unpeeled
• 1 pound large red potatoes, peeled and cut into 1/2-inch pieces
• Salt and pepper
• 12 ounces green beans, trimmed and cut into 1 1/2-inch lengths
• 2 cups fresh basil leaves
• 1 ounce Parmesan cheese, grated (1/2 cup)
• 7 tablespoons extra-virgin olive oil
• 1 pound gemelli or trofie
• 2 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
• 1 tablespoon lemon juice