25 g (1 oz) toasted pine nuts, plus extra to serve
1 garlic clove, crushed
100 ml (3 1/2 fl oz) extra-virgin olive oil
3 tablespoons grated Parmesan cheese, plus extra to serve
Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
Meanwhile, cook the potatoes in a large saucepan of salted boiling water for 7 minutes. Add the beans and cook for a further 5 minutes.
To make the pesto, pound together all the ingredients in a mortar with a pestle to form a chunky pesto and season. Alternatively, place the ingredients in a small food processor or blender and whizz together.
Drain the pasta and vegetables and return to a pan. Toss together with the pesto and season.
Spoon into serving bowls and serve scattered with extra Parmesan and toasted pine nuts.