Linguini with pesto with potatoes and green beans
11.5 oz Barilla Linguini
3 tbsp basil
1 tbsp pine nuts
2 oz Parmigiano Reggiano cheese, grated
1.5 oz matured Pecorino cheesed, grated
1 clove garlic
3.5 oz green beans
7 oz potato
7 fl oz extra virgin olive oil (preferably from Liguria)
salt to taste
Clean and wash the basil, then pat dry with a kitchen towel.
Smash in a mortar the basil, pie nuts, garlic, oil, a pinch of salt and the grated cheeses.
Alternatively, blend in a mixer by pulsing so the pesto does not overheat.
Pour in a bowl and cover with extra virgin olive oil.
Boil in salted water the potatoes diced and the green beans cut in pieces.
After 5 minutes, cook the pasta in the same pot.
Drain everything, dress with the pesto and mix well diluting with some of the cooking water and a ribbon of raw oil.