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Note: If using my recipe for pesto, make it dairy free per the instructions (do not stir in the cheese). Add 1/2 cup grated parmesan or pecorino separately from the pesto. This note also applies if you are using another type of dairy-free pesto. Tossing the cheese in separately will give the pasta a better texture. More details below.
If you're planning to use a pre-made pesto that contains cheese, use 1 full cup of pesto in this recipe and skip the additional cheese, except for garnish.
Trim and halve your green beans, then peel your new potatoes and cut them into large chunks.
Put the potatoes and the green beans into the pot of boiling salted water. Cook for about 10 minutes, or until the potato pieces are tender. If your green beans are small and thin, they may cook faster than the potatoes. If this happens, remove them from the pot and let the potatoes continue cooking.
Remove vegetables from the pot with slotted spoon when tender.
Return water to a boil. Cook the pasta in the boiling water according to package directions to desired tenderness.
Reserve 1 cup of the pasta water, then drain the pasta. Return pasta to empty pot along with the cooked vegetables.
I recommend using my homemade pesto in this recipe, but any pesto can be used with good results. If using my pesto recipe, make the pesto without added cheese.
In a medium mixing bowl, combine basil pesto with a ½ cup of the reserved pasta water and 2 tbsp extra virgin olive oil. Add additional water to create a thinner sauce, if desired.
Pour the liquefied sauce over the pasta and vegetables, toss to coat. If you've used my pesto sauce (or another dairy free sauce), add 1/2 cup grated parmesan or pecorino and toss with the pasta and sauce. If your pesto already has cheese, no need to add any additional cheese, except for garnish. Serve immediately.