Linguine with Potatoes, Green Beans, and Spinach Pesto

Ingredients

• 6 tablespoons toasted pine nuts, divided
• 7 cups packaged spinach leaves, trimmed
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 2 tablespoons water
• 1 tablespoon olive oil
• 8 ounces uncooked linguine
• 3 cups (1/2-inch) cubed peeled red potato (3 medium)
• 2 cups (2-inch) cut green beans (1/4 pound)
• Shaved fresh Parmesan cheese (optional)

Preparation

1. Place 3 tablespoons pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside.
2. Cook linguine and potato in boiling water 6 minutes. Add green beans; cook an additional 5 minutes or until potato is tender. Drain. Combine remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat. Garnish with Parmesan cheese, if desired.