Spaghetti with Pesto with Red Potatoes and Beans

Bring eight cups of water to a boil in a large saucepan. Thinly slice 2 of the Garlic (2 cloves) into quarter inch slices, and set aside. Cut the Red Creamer Potatoes (1 1/2 cups) in half, then cut each half into four pieces.

Trim ends off the Green Beans (1 1/2 cups) and cut into one inch pieces. Set aside. Pick the Fresh Basil (1 1/2 cups) leaves from stems and discard stems. Set leaves aside.

Zest the Lemon (1) onto a plate, and set aside. Juice lemon into a small bowl. Using a fork, remove seeds. Set juice aside.

Add the Spaghetti (6 oz) to the saucepan and cook for nine minutes, stirring occasionally. In the last two minutes of cooking, add the green beans. In a colander, drain the pasta well and return to the saucepan.

To create the pesto, pour Olive Oil (4 Tbsp) , basil leaves, half of the Pine Nuts (2 Tbsp) , the last clove of Garlic (1 clove) , one tablespoon of Parmesan Cheese (2 Tbsp) , Salt (as needed) , and Ground Black Pepper (as needed) into the bowl of a food processor.