Garden Linguine With Pesto

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Oxmoor House


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1/4 pound small red potatoes, cut into 1/2-inch cubes

1/4 pound fresh green beans, trimmed and halved

8 ounces uncooked linguine

1/4 cup grated fresh Parmesan cheese, divided

2 cups packed fresh basil leaves

2 tablespoons pine nuts, toasted

2 garlic cloves, peeled and halved

3 tablespoons extravirgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

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