Linguine Al Pesto Genovese

Photo: flickr user nyaa_birdies_perch

Ingredients

1 1/2 pounds Linguine

2 smalls Potatoes, peel, small cube

1/2 cup Froz string beans, chopped

Salt

Freshly ground black pepper

3 1/2 ounces Roasted pine nuts

2 cl Garlic, large,peel & crush

3 cups Fresh basil, wash & dry

1 cup Parmigiano-Reggiano cheese freshly grated

Extra virgin olive oil

Preparation

To prepare the pesto sauce: Mix all the ingredients by hand in a mortar or use a food processor. Puree the garlic, most of the pine nuts and cheese, the basil and oil (add enough oil to produce a light puree with the consistency of a tomato sauce). Pour the puree into a small bowl and let it stand at room temperature for at least 1 hour. Put the potatoes and string beans into a large pot containing 7 pints (6L) of cold water set over high heat. As soon as the water comes to a rolling boil, add salt and return to a boil. Cook the linguine al dente. Meanwhile in a