In a food processor, pulse the basil leaves with the pine nuts and garlic until a paste forms. Add the olive oil and puree until smooth. Transfer the pesto to a small bowl. Stir in the 1/4 cup of Parmigiano-Reggiano and season with salt and pepper.
Cut peppers into strips and Sautee with a tablespoon of olive oil and set aside.
In a large pot of salted boiling water, cook the haricots until al dente. Using a slotted spoon, transfer the beans to a colander and rinse under cold water. Add the pasta to the pot and cook over high heat until al dente. Drain the pasta and transfer it to a large bowl. Add the peppers, beans and the pesto and toss well to coat.. Salt and Pepper to taste.