Clean the arugula, put into a mixer with olive oil, pine nuts, garlic and parmesan. Blend to a puree.
Peel and dice the potato, clean the green beans and cut in small pieces.
Cook the Eliche Pasta in salted water, together with potato and green beans, following the package cooking time. Add 4 spoons of the cooking water to the arugula sauce. Drain pasta and vegetables and pour into a bowl with the sauce.
If you like, add the extra Parmesan before serving,