Pasta with Pesto by Massimo Bottura

Method

1. Bring a large pot of salted water to a boil.
2. Cut potatoes into small cubes and add them to the boiling water.
3. Trim the green beans, cut into small pieces, and add to the pot.
4. Add the pasta and cook everything together for about 10 minutes until al dente.
5. Meanwhile, toast stale bread in a pan to make coarse breadcrumbs; set aside.
6. In a blender, combine leftover basil, mint, spinach leaves, half a clove of garlic, a generous amount of Parmesan, extra virgin olive oil, a pinch of salt, and a splash of water. Blend until smooth and creamy.
7. When the pasta and vegetables are cooked, reserve some cooking water and drain.
8. In a bowl, toss the pasta and vegetables with the pesto, adding a little cooking water if needed to achieve a creamy consistency.
9. Serve with a final grating of Parmesan and a sprinkle of toasted breadcrumbs on top.