Linguine with aromatic basil pesto

• basil leaves↗50g g
• garlic clove↗½

  (optional)

• pine nuts↗15-20g g
• extra virgin olive oil↗85ml ml
• grated Grana Padano cheese30g g

  plus extra for serving

• grated Pecorino↗30g g

  plus extra for serving

• linguine↗400g g
• diced potatoes120g g
• trimmed French green beans150g g

Step-by-step instructions

1. 1

   Thoroughly rinse the basil leaves, then gently pat them dry with a clean kitchen towel — do not tear the leaves, otherwise they will oxidize quickly.

2. 2

   In a mortar, crush the garlic with a pinch of salt into a uniform paste, add the pine nuts and continue grinding. Then add the basil leaves and grind until they become soft. Pour in the olive oil, add the grated cheeses and blend to a smooth, creamy consistency. Store the pesto in a clean sealed jar in the refrigerator — 3‑4 days; leave a thin layer of oil on top to prevent oxidation. If desired, freeze for up to six months, noting that after thawing the colour may change slightly.

3. 3

   Drop the linguine into salted boiling water, add the diced potatoes and (optional) trimmed French green beans. The potato starch will help the sauce adhere better to the pasta. Drain, reserving a little cooking water.

4. 4

   In a large bowl combine the hot linguine, potatoes, green beans and pesto. Do this off the heat — the sauce should not be reheated. Mix well, adding a little reserved water if needed to thin the sauce and coat the pasta evenly. Serve immediately, topped with extra grated cheese.