Trofie alla Genovese

Ingredients

• 1/3 cup pine nuts
• 1.5 cups chopped fresh basil
• 0.5 cup shredded Parmesan cheese
• 0.5 cup extra-virgin olive oil, or more to taste
• 4 cloves garlic, minced
• salt and ground black pepper to taste
• 4 cups vegetable stock, or more as needed
• 8 ounces haricots verts
• 1 large russet potato, cut into 1/2-inch cubes
• 1 lb trofie pasta (preferably fresh)
• 4 wedges fresh lemon

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