Ingredients:-

Basil Leaves – 75g

Pine Nuts – 25g

Garlic – 2 cloves, crushed

Parmesan Cheese – 2 tbsp + extra to serve

Pecorino Cheese – 1 tbsp, grated

Olive Oil – 3 tbsp

Baby Potatoes – 250g, scrubbed and thinly sliced

Linguine  – 400g

French Beans – 150g, trimmed

Method:-

  • Grinder the basil, pine nuts and garlic in a mortar with a pestle until the mixture forms a paste. Stir in the cheeses, then slowly add the oil, a little at a time, stirring continuously with a wooden spoon.  Alternatively, blend the basil, pine nuts and garlic in a food processor until the mixture forms a chunky mix.  Add the cheeses and process briefly, then, with the motor still running, pour in the oil through the feed tube in a thin, steady stream.
  • Cook the potatoes in a large saucepan containing salted boiling water for approximately 5 minutes, then add the Linguine and cook according to packet instructions. Add the beans 5 minutes before the end of the cooking time.
  • Drain the pasta and vegetables, reserving 2 tbsp of the cooking water. Return the cooked pasta and vegetables to the pan and stir in the pesto, adding the reserved water to loosen the mixture.
  • Serve immediately, with some extra grated Parmesan.