Trofie al Pesto Genovese

• 50g basil leaves
• 30g pine nuts
• 1 small garlic clove
• A pinch of coarse salt
• 40g Parmigiano Reggiano, grated
• 20g Pecorino, grated
• 100ml extra virgin olive oil

• 350g trofie or linguine
• 1 medium waxy potato, peeled, in 1cm cubes
• 100g green beans, in 3cm lengths
• Salt

Toast in a dry pan over low heat until just golden, then cool.

Pound the garlic with the salt in a mortar, then the pine nuts, then the basil a handful at a time, grinding against the sides. Stir in both cheeses and the oil. A food processor works too: pulse briefly so the basil doesn't warm up.

Boil the potato in a large pot of salted water.

Add the pasta to the same pot.

Add the beans for the last few minutes, until the pasta is al dente.

Loosen the pesto with 3 tbsp of the cooking water in a big bowl. Drain everything, toss with the pesto off the heat, and serve with extra cheese.