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Ingredients

• 3 Tbsp. pine nuts
• 2 c. fresh basil leaves
•     (preferably "picolo fino")
• 1 x garlic clove
• 1 pch sea salt
• 5 ounce Ligurian extra-virgin extra virgin olive oil
• 1 1/2 c. borlotti (or possibly pinto) beans
• 1 1/2 c. cannelloni (or possibly white) beans
• 1 med red onion cut medium dice
• 2 med zucchini cut 1/2" half moons
• 4 x plum canned plum tomatoes cut 1/2" dice
• 4 stalk celery cut 1/2" slices
• 2 x potatoes peeled, and
•     cut into 1/2" dice
• 2 x leeks cleaned, and
•     cut into 1/2" moons
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 4 Tbsp. extra-virgin extra virgin olive oil
• 6 ounce small shells pasta
• 1/2 c. Pesto (listed above)

Description

To Make The Pesto: In A Large Stone Mortar, Place The Pine Nuts, Basil, Garlic, And Salt, And Grind With A Pestle Till Paste. Drizzle In The Extra Virgin Olive Oil, Beating With A…

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