2 cups packed basil leaves
3 tbsp pine nuts
2 medium garlic cloves
1 tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup (1/2 oz) shredded Parmesan
salt and pepper, to taste
Pasta and Vegetables:
4 medium yellow potatoes, cut into 1 inch cubes
12 oz green beans, cut into 1 - 1 1/2 inch pieces
10 oz fettuccine
Balsamic Pesto: In the bowl of a food processor, puree the basil, pine nuts, garlic, and balsamic until finely chopped. With the processor running, add the oil in a stream until it is all incorporated. Scrape the pesto out of the processor and into a bowl. Add the Parmesan cheese and mix it in. Taste and add salt and pepper as needed.
Pasta and Vegetables: Everything cooks in the same pot of water. Don't dump out the water until the very end. Fill a large pot with water. Add the potatoes and a couple of tablespoons of kosher salt. Bring to a boil over high heat. Once the potatoes have begun to boil, cook them for 12-15 minutes, or until a knife easily pierces the potatoes. Use a spider or slotted spoon (or a mesh strainer) to scoop out the potatoes into a bowl. Add the green beans to the pot and cook them for 5-6 minutes, or until tender. Scoop them out into the bowl. Add the fettuccine to the pot and cook according to the package directions. Before draining the pasta, scoop out 1 cup of pasta water into a cup. When the pasta is done, drain the pasta and add to the bowl.
Assemble the Dish: Add the pesto and 1/4 cup of the reserved pasta water to the bowl with the past and vegetables. Toss well so that the pasta water and pesto emulsify into a creamy sauce. If needed add more pasta water a little at a time so that the sauce is creamy but not watery.