Step 1 Start by making your pesto. Toast the pine nuts in a small pan over low heat for 5-7 minutes or until golden. Be careful not to burn them, don’t walk away from the pan! Step 2 Pick the basil leaves, reserve a few for garnishing, and put the rest in a food processor. Grate the parmesan on the fine side of a box grater and add to the food processor. Roughly chop the garlic into thirds and add to the food processor, along with the pine nuts, salt and pepper. Blitz on high for 1 minute until a rough paste forms. Step 3 With the motor still running, slowly pour in the olive oil until well combined. Turn off the food processor, taste and adjust seasoning if needed, then transfer to a bowl or jar and set aside. Step 4 Bring one large and one medium pot of heavily salted water to the boil. Meanwhile, wash the potatoes if needed, then peel and cut into 2-3cm cubes. Trim the tops off the green beans, then cut in halves or thirds, depending on the length. Grate the parmesan on the fine side of a box grater. Step 5 To the medium pot of boiling water, add the potato, reduce to a simmer and cook for about 8-10 minutes, or until the potato is just tender or slightly undercooked. About 2 minutes before the potatoes have finished cooking, add in the green beans. When the green beans are bright but still a bit crunchy, drain in a colander. Then gently transfer to a bowl. Step 6 Meanwhile, add the linguini to the large pot of boiling water, reduce to a simmer and cook to packet instructions. When the linguini is al dente, reserve 1 cup of pasta water, then drain into the colander. Step 7 Put the drained linguini back in the large pot and add the pesto, grated parmesan, and about half of the pasta water. Using pasta tongs or a wooden spoon, continuously stir until the pasta water combines with the pesto and parmesan and creates a silky sauce. Add more of the pasta water if needed to loosen the mix. Step 8 Add the potatoes and beans to the pasta pot and gently mix to coat with the pesto and silky sauce. Step 9 Transfer to plates and serve topped with a little more grated parmesan and basil leaves.
