Penne with Pesto and Vegetables

Ingredients

 * 4 oz green beans, trimmed and halved (1 cup)
 * 12 oz penne or other short tubular pasta
 * 12 oz small red potatoes (about 6), cut into ¾-inch chunks
 * ¼ cup pine nuts (1½ oz)
 * 1 medium clove garlic, peeled and crushed
 * 1¼ tsp salt
 * 1½ cups fresh basil leaves
 * pinch red pepper flakes
 * ½ cup low-fat firm silken tofu (4 oz.)
 * 1 tbsp extra-virgin olive oil
 * pesto

Directions

 * 1) Bring large pot of lightly salted water to a boil for pasta.
 * 2) Make pesto: in dry small skillet, toast pine nuts over medium-low heat, stirring, until light golden and fragrant, 2 to 4 minutes.
 * 3) Transfer to small bowl and let cool.
 * 4) Using a mortar and pestle or side of chef's knife, mash garlic and 1 teaspoon salt until paste forms.
 * 5) Transfer to food processor along with toasted pine nuts, basil and pepper flakes and process until finely chopped.
 * 6) Add tofu and oil and process until mixture is smooth.
 * 7) Transfer to medium bowl and season with freshly ground pepper to taste.
 * 8) Set pesto aside.
 * 9) Place potatoes in a steamer basket in large saucepan over 2 cups boiling water and season with remaining ¼ teaspoon salt.
 * 10) Cover and cook 4 minutes.
 * 11) Add green beans to steamer basket, cover and cook until potatoes and beans are tender, 8 to 10 minutes.
 * 12) Transfer vegetables to large serving bowl; cover to keep warm.
 * 13) Measure ⅓ cup water remaining in steamer and stir into pesto until well blended.
 * 14) Meanwhile, add penne to boiling water; stir to prevent sticking.
 * 15) Cook until just tender, 8 to 10 minutes.
 * 16) Drain pasta, reserving a little cooking water.
 * 17) Add pasta to vegetables along with pesto, adding a little reserved pasta water if needed.
 * 18) Toss to coat well and serve hot.