- 2 eggs
- 1 cup (packed) flat-leaf parsley or baby kale
- 1 cup (loosely packed) fresh basil
- 1/2 cup (packed) fresh mint
- 1/3 cup (1 1/4 oz.) walnuts, toasted
- 2 large cloves garlic, crushed
- 1/2 lemon, juiced
- Salt and pepper
- 1 large russet potato, peeled and cut into 1/2-inch cubes
- 1/2 pound green beans, trimmed and cut into thirds
- About 1/2 cup EVOO
- 1 pound pici or bucatini
Preheat the oven to 450 degrees . Bring a large pot of water to a boil for the pasta.
Place the eggs in a small pot, cover with water and bring to a boil. Cover the pot, turn off the heat, and let the eggs stand 10 minutes; drain. Crack the shells and run under cold water to cool and loosen shells. Peel off the whites and place the yolks in a food processor. (Discard the whites or eat with a little salt.) Add the parsley, basil, mint, nuts, garlic and lemon juice to the yolks. Season with salt and pepper.
While you are waiting for the eggs to boil, combine the potato, green beans and about 2 tbsp. EVOO on a large rimmed baking sheet. Season and toss to coat. Roast until the potatoes are tender and the beans are brown around the edges, turning halfway through roasting, 15 to 18 minutes.
Salt the boiling water and add the pasta. Cook, stirring occasionally, until almost al dente. Add 1/2 cup starchy cooking liquid to the yolks in the food processor and pulse until smooth. With the processor running, gradually stream in about 1/3 cup EVOO. Transfer the pesto to a serving bowl, and add another ladle of starchy cooking water. When the pasta is al dente, drain and add to the pesto along with the roasted beans and potatoes. Toss to coat; season.