Trenette with Ligurian pesto

Ingredients:

350 g trenette type pasta
4 spoons of Genovese pesto F.lli Amoretti di Lorenzo
200 g green beans
2 medium potatoes
Extra Virgin Olive Oil DOP Ligurian Riviera Riviera dei Fiori F.lli Amoretti di Lorenzo
Grated Parmesan cheese
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Preparation:

Clean the vegetables and cook the green beans on one side and the diced potatoes in a large pot in plenty of salted water. When the green beans are crunchy, drain and cut them into small sticks. When the water in the potatoes starts to boil, add the pasta and cook together.
In a serving bowl, put the green beans, the Genovese pesto F.lli Amoretti di Lorenzo and abundant Extra Virgin Olive Oil DOP Ligurian Riviera Riviera dei Fiori F.lli Amoretti di Lorenzo.
Drain the potatoes with the pasta and add them in the bowl with a tablespoon of cooking water and stir gently. Serve with grated parmesan and a few flakes of parmesan.