Ingredients

4 cups loosely packed fresh basil leaves

4 Tbsp. extra-virgin olive oil (or as needed)

3 cloves garlic (peeled and sliced thin)

2 Tbsp. pine nuts (lightly toasted)

2 Tbsp. cheese (heaping full Fontinella, or low-fat Parmesan cheese, grated)

kosher salt (to taste)

1 cup cherry tomatoes (halved)

10 thyme sprigs

kosher salt

ground black pepper

1 1/2 Tbsp. extra-virgin olive oil

1 russet potato (small, peeled)

1 cup green beans (sliced)

12 oz. whole wheat pasta (Machamer recommends tagliatelle or fettuccine)