Toast the Pine Nuts: In a skillet over medium heat, add a handful of pine nuts. Toast them for about 3–5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and allow to cool slightly.

Blend the Pesto Ingredients: In a food processor, combine the toasted pine nuts, fresh basil leaves, garlic, Parmesan cheese, and a pinch of salt. Pulse until coarsely chopped, then drizzle in olive oil until smooth.

Boil the Potatoes: In a large pot of salted boiling water, add peeled and diced gold potatoes and cook for 6 minutes.

Add the Green Beans: Carefully add trimmed green beans to the pot and continue to boil for 4 minutes. Use a slotted spoon to remove vegetables when tender.

Cook the Trenette Pasta: In the same pot, add trenette pasta and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water before draining.

Combine the Ingredients: In a large bowl, mix drained pasta with the potatoes and green beans. Pour pesto over and toss gently.

Adjust the Consistency: If too thick, add reserved pasta water until creamy. Check seasoning and adjust salt if needed.

Serve and Enjoy: Plate the trenette al pesto, garnishing with grated Parmesan and a drizzle of olive oil if desired. Serve warm.