Place a pan with plenty of water on the heat. While you wait for it to boil, peel the potatoes and dice them. When the water comes to the boil, add salt and the diced potatoes. Meanwhile, wash the green beans, top and tail them and cut them in half. Add the green beans to the water with the potatoes and cook for another 2 minutes. Next, add the linguine to the vegetables and cook all together. Continue cooking for the time indicated on the pasta pack. Meanwhile, prepare the pesto. Crush the garlic clove in a pestle and mortar with a few grains of coarse salt, until creamy. Add the pine nuts and continue crushing. When the pine nuts have been crushed, add the washed and dried Genoese basil leaves. You should use circular movements of the pestle along the walls of the mortar, in order to tear the leaves so they release their liquid. At this point, add the parmigiano [parmesan] and pecorino cheeses and, lastly, the extra virgin olive oil in a steady stream. When the pasta is cooked, drain it, add to the pesto and mix well. Add the potatoes and beans to serve.
200 g green beans250 g potatoes400 g Garofalo LinguineFor the pesto:50 g basil leaves1 clove of garlic20 g grated Sardinian pecorino cheese50 g parmigiano reggiano [parmesan]DOP15 g pine nuts100 ml extra virgin olive oilCoarse salt to taste
Place a pan with plenty of water on the heat. While you wait for it to boil, peel the potatoes and dice them. When the water comes to the boil, add salt and the diced potatoes. Meanwhile, wash the green beans, top and tail them and cut them in half. Add the green beans to the water with the potatoes and cook for another 2 minutes. Next, add the linguine to the vegetables and cook all together. Continue cooking for the time indicated on the pasta pack. Meanwhile, prepare the pesto. Crush the garlic clove in a pestle and mortar with a few grains of coarse salt, until creamy. Add the pine nuts and continue crushing. When the pine nuts have been crushed, add the washed and dried Genoese basil leaves. You should use circular movements of the pestle along the walls of the mortar, in order to tear the leaves so they release their liquid. At this point, add the parmigiano [parmesan] and pecorino cheeses and, lastly, the extra virgin olive oil in a steady stream. When the pasta is cooked, drain it, add to the pesto and mix well. Add the potatoes and beans to serve.