Check off each step as you cook.

1. 01Make the pesto.Bring a large pot of water to a boil. Set aside a small pinch of pine nuts per serving and a little Parmesan for finishing. Put the remaining pine nuts, garlic, and a small pinch of salt in a food processor. Pulse to chop, then add the basil and oil. Pulse in short bursts until finely chopped, scraping down as needed. Stir in the Pecorino and remaining Parmesan by hand. Transfer to a large serving bowl.
2. 02Cook the vegetables.Salt the boiling water lightly. Add the potato cubes and simmer for 8–10 minutes, until just tender when pierced. Add the green beans for the final 5 minutes; cook until tender but still holding their shape. Lift the vegetables into a colander with a slotted spoon, keeping the water in the pot.
3. 03Cook the trofie.Return the same water to a boil, adding more water if needed. Add the trofie and cook according to the package, usually 10–13 minutes for dried pasta, until al dente. Reserve several ladles of cooking water before draining.
4. 04Fold everything together.Stir a small splash of the hot cooking water into the pesto to loosen it. Add the drained trofie and vegetables and fold gently until evenly coated, adding more water in small splashes if needed. Taste for salt. Divide among bowls and finish with the reserved Parmesan and pine nuts. Serve immediately; do not return the pesto to the burner.

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