Trofie al Pesto

This is a traditional Ligurian Pasta that I have been obsessed with since I first tasted it at DiVino in Belmont
5 Ounces dry Trofie pasta.. it's not easy to find and can be substituted by strozzapetti or gemelli

1/4 pound very good green beans, trimmed and cut into 3-4 inch pieces
2-3 medium white potatoes, diced
a few pine nuts, toasted
pesto
grated parmesan cheese
sone crushed garlic.. optional

Heat some olive oil in a non-stick pan, add diced potato, toss at high heat for a couple of minutes. Add a couple of tablsepoons of water, some salt and cover pan and cook on a low flame until potato is done but still firm.

Meanwhile, heat pan of very well salted water... cook green beans until al dente, remove from pan and set aside.
Add pasta to this, cook till al dente.

While pasta is cooking, add 1-2 tbsp of olive oil to potatoes, brown on high heat (can add garlic to this if you like garlic). Add salt if necessary. Remove and set aside.

Add green beans to pan and brown lightly on high heat... Add salt if necessary.

Drain pasta really well, add pesto to this and toss to coat pasta evenly.
Add green beans and potato.. toss some more.
Plate out and granish with pine nuts and cheese.