12 ounces fingerling or small new potatoes
2 teaspoons salt
1/2 pound green beans, cut in half crosswise
1 bunch asparagus, cut the same size as the pasta
1 pound gemelli, tubetti or other short pasta, cooked and rinsed
1 cup pesto (recipe follows)
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (6-ounce) jar roasted peppers, sliced into strips
Freshly ground black pepper
1 cup tightly packed basil leaves
1 Tablespoon pine nuts
1 clove garlic
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Bring potatoes and cold water to a boil in a medium saucepan.
Cook until tender, about 10 minutes.
Remove from water, spread on a baking sheet and let cool.
Slice into 1/2-inch coins.
Bring a large saucepan of water and 1 teaspoon salt to a boil.
Add green beans and asparagus and cook until bright green, 1 to 2 minutes.
Drain, rinse with cold water and place in a bowl of ice water until completely cool.
Drain, pat dry.
Toss together potatoes, pasta, pesto, green beans, asparagus, cannellini, peppers, and salt and pepper to taste.
In a blender or food processor, blend basil, pine nuts, garlic and salt until smooth.
With the motor running, slowly drizzle in the oil.
Pour pesto into a bowl and mix in the cheese with a wooden spoon.
Makes about 1 cup.