Rustic Genovese Basil Pesto Pasta

Ingredients

• 4 cups loosely packed fresh basil leaves
• 3 to 4 tbsp extra-virgin olive oil (or as needed)
• 2 to 3 cloves garlic, peeled and sliced thin
• 2 tbsp pine nuts, lightly toasted
• 2 tbsp (heaping full) fontinella cheese or low-fat parmesan cheese, grated
• kosher salt, to taste
• 1 cup cherry tomatoes, halved
• 10 thyme sprigs
• kosher salt and finely ground black pepper, to taste
• 1 1/2 tbsp extra-virgin olive oil
• 1 small russet potato, peeled
• 1 cup green beans, sliced
• 1/4-inch on the bias 12 oz whole-wheat pasta (machamer recommends tagliatelle or fettuccine)