Linguine with Genoese Pesto

Serves 4

350g linguine

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.