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Pasta, Green Beans and Potatoes with Pesto

2 cups packed tender young basil leaves
1⁄3 cup pine nuts
1 teaspoon salt (plus 2 tablespoons to add to the cooking water)
2 large garlic cloves, minced
1/2 cup, extra-virgin olive oil
1/4 cup grated vegan Parmesan
1/2 pound small potatoes, peeled and cut into 1/4-inch-thick slices
1/4 pound tender young green beans, cut into 1-inch lengths
3/4 to 1 pound thin spaghetti
Black pepper

Make pesto by mixing basil, pine nuts, garlic, and the 1 teaspoon of salt in bowl of the food processor. Pulse until mixture is coarse and grainy. Pour olive oil into the food processor, and keep mixing. Add soy parmesan into the machine; process just enough to mix well.

Bring about six quarts water to rolling boil. Add two tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and after 1 minute add the pasta. Stir and continue boiling for another 9 minutes.

When potatoes and beans are tender, drain and turn pasta and vegetables immediately into a heated bowl. Add pesto and mix thoroughly. Grind black pepper over top as desired and serve immediately.