A variation on a Ligurian dish driven by the contents of the cupboards.
Cut some peeled potatoes into 1cm dice. Steam them until cooked. Cut some green beans until they are about the same length as the penne. Steam until crisp-tender. Combine basil, pasted garlic, parmesan, olive oil and olive oil in the mini-chop and grind to a pesto-like texture. Toss this with the potatoes and green beans. Add chopped pistachios (no pine nuts in the house!), black pepper, and a bit of the cooking water from the pasta. Serve over whole-wheat penne.