3 cloves of garlic, peeled
1 bunch of fresh basil, stemmed
¼ cup pine nuts, toasted
½ cup extra-virgin olive oil
¼ cup finely grated Parmigano Reggiano cheese
1 pound fresh or dried linguine, or pasta of your choice
2 medium potatoes, peeled and sliced ½ inch thick and blanched for 4 minutes
½ pound green beans, cut into 3 inch lengths and blanched for 4 minutes
To make the pesto: With a food processor running, drop in the garlic. Add the basil and pine nuts and process to a grainy texture. With the machine running, gradually add the olive oil to the desired consistency. Fold in the cheese by hand. Set the pesto aside.
In a large pot of salted boiling water, cook the pasta according to package directions, until al dente. Add the potatoes and green beans for the last minute of cooking to warm them. Drain, reserving 1 cup of the pasta-cooking liquid.
Toss the pesto with the pasta, adding the pasta-cooking liquid to the desired consistency. Turn into a warmed serving bowl and serve. Serves 6