Linguine with Pesto, Green Beans, and Potatoes

1/2 lb green beans, trimmed and cut into 3 - inch lengths
2 russet potatoes, peeled and cut into slices 1/2 inch thick
Salt
1 lb linguine pasta
Pesto

Bring a saucepan 3/4 full of water to a boil. Add the green beans and cook until tender-crisp, about 4 minutes. Using a slotted spoon, transfer the beans to a colander. Return the water to a boil, add the potato slices, and cook until tender but firm, about 4 minutes. Drain and add to beans.

Bring a large pot of water to a boil. Generously salt the water, add pasta, and cook until al dente (cooked until tender but still firm at the center) 7-8 minutes. Add the green beans and potatoes during the last minute of cooking. Drain, reserving 1 cup of the pasta water.

Transfer the pasta, green beans, and potatoes a large bowl. Add the pesto* and enough of the reserved pasta water to make a fluid sauce, gently toss.

* Pesto recipe - the recipe says to make it in a food processor but I have always made it in a blender/magic bullet.
3 cloves garlic
2 cups loosely packed fresh basil leaves
1/4 cup toasted pine nuts (to toast simply put in a frying pan on medium heat and stir frequently until the nuts are golden. They will continue to cook after you take them off the heat so it is a good idea to take them off a little early)
1/2 cup pure olive oil
1/4 cup parmesan cheese

Add all the ingredients except the cheese together and blend until nicely mixed. Transfer the pesto to a bowl and then add the cheese.