2 potatoes, cut into thin batons
50g French beans
For the pesto:
25 fresh basil leaves
2 cloves garlic, chopped
5 tbsp olive oil
25g pecorino cheese, freshly grated
25g parmesan cheese, freshly grated
1 To make the Genoese pesto, put the basil, garlic, a pinch of salt and the olive oil in a food processor and process briefly at medium speed. Add the pecorino and parmesan cheeses and process again until blended.
2 Cook the linguine, potatoes and beans together in a large pan of salted, boiling water until al dente, then drain. Toss thoroughly with the pesto and serve.