Trenette with Pesto, Beans, and Potatoes: Pesto Genovese

To make the pesto: In a large stone mortar, place the pine nuts, basil, garlic, and salt and grind with a pestle until it forms a paste. Drizzle in the olive oil, beating the mixture all the while with a wooden spoon. This can also be chopped in a food processor before adding the oil. The pesto can be stored in jars, topped with extra-virgin olive oil, for several weeks.

To make the pasta dish: Bring 6 quarts water to boil and add 2 tablespoons salt.
Cook the pasta according to package instructions until "al dente" and drain.
Add pasta to a cold pan along with the beans. Toss with pesto, red potatoes and let the hot pasta and beans warm the pesto and potatoes. Do not reheat. Add more extra-virgin olive oil, to taste.