This dish is from the Ligurian region of Italy. I make a lot of different pestos but for this I make straight up basil pesto. If there is leftover pesto, freeze it!
1/2 lb baby gold potatoes
1/2 lb green beans
1lb gluten-free pasta
S and P
1 cup basil
1 garlic clove
1/4 cup olive oil
2 tablespoons pine nuts
1/8 teaspoon Marmite or 1 tablespoon nutritional yeast
Cut the baby potatoes in half and boil until fork tender. Set aside.
Clean the green beans and steam until just soft. Set aside.
Make the pasta.
Make the pesto by putting all ingredients into the processor. Taste and adjust salt.
Heat the potatoes up in olive oil and add the green beans to bring to temperature. Toss in the pasta. Add the pesto and toss again. Serve hot. Enjoy!