Put the basil leaves in a mortar (for those who love the tradition is fine .... otherwise an ordinary blender ) the pine nuts (previously lightly toasted in the oven at 190° C), a clove of peeled garlic and a pinch of coarse salt. Blend for a minute at maximum speed , then add the cheese and parmesan and olive oil blend until a thick cream and the bright green color and taste ... if salt .
Once the pesto is ready cover it and let it rest. In the meantime, put a saucepan with at least 3 liters of water to boil. While it comes to a boil wash and cut the green beans into small pieces and peel and dice the potatoes . When the water boils add salt and put the vegetables. When they are almost cooked add Trenette and cook until they are al dente. Once you have drained the pasta with the vegetables add pesto, mix, serve and enjoy!

In Liguria, pesto is the sauce for antonomasia and in the Ligurian language is said pestu. it is a very old sauce, the first traces date back to the ancient Romans who prepared moretum, a soft cheese made with herbs, cheese, salt, oil, vinegar and sometimes nuts. It was eaten spread on bread.
But the first real modern pesto dates back to the nineteenth century, although a previous version of garlic sauce you could find on the tables of diners of the Maritime Republic of Genoa.

A portion of 100 g of pasta with pesto sauce with potatoes and green beans provides about 1000 kcal. And a good source of calcium, potassium, phosphorus, zinc, copper, vitamin B1, B2, niacin, vitamin B6, B12, C and vitamin E.