Trenette con Pesto

Preparation : Trenette are ribbon shaped pasta. The majority of Genoese feel that pesto should only be served with trenette. I am a little more flexible, any short pasta will do (Pennette Rigate, Ziti) Dice the potatoes and put them into a very large pan with plenty of salted water (4 quarts) Bring this to a boil then add the pasta and cook until "Al dente". Drain and drop the pasta and the potatoes in a deep heated dish. Dilute the pesto with a couple of tablespoons of the water in which the pasta cooked and mix it in. Serve very hot and sprinkle with Parmesan.