Method

• 1.
  Cut potatoes into 1 1/2cm slices and place in boiling salted water (alternatively steam) for 5 minutes until just tender. Add beans to potatoes for the last minute of cooking. Cool and refresh beans in cold water. Set aside with the potatoes.
• 2.
  Cook pasta in a large saucepan of boiling salted water following packet directions or until al dente.
• 3.
  Meanwhile, place beans, potatoes and pesto in a large bowl. Season well with sea salt and freshly ground black pepper. Drain pasta (reserving about 1/2 cup of the cooking water). Add pasta and reserved water to potato mixture and use tongs to toss together; the water will mix with the starch in the potatoes and with the pesto to form a light sauce.
• 4.
  Serve in bowls garnished with basil and parmesan.