Linguine With String Beans, Boiled Potatoes and Pesto

• 2 cups fresh basil leaves
• 3 tablespoons lightly toasted pine nuts
• 2 cloves garlic, green part removed
• 1 teaspoon salt
• Freshly ground pepper to taste
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese plus some to serve at the table
• 3 tablespoons freshly grated pecorino cheese
• 1 pound linguine
• 1/2 pound string beans, trimmed into 1 1/2-inch pieces
• 3 medium boiled potatoes, cut into slivers about 1 1/2 inches long

1. Put the basil, pine nuts, garlic, salt and pepper in a blender and mix at high speed.
2. Scrape down the sides of the blender with a spatula and mix again.
3. Slowly add the olive oil and blend until you have an emulsion.
4. Pour the mixture into a bowl and by hand, fold in the Parmesan and pecorino cheeses.
5. Bring six quarts salted water to boil for the pasta.
6. Steam the beans until they are cooked (about 10 to 15 minutes).
7. Cook the pasta until al dente.
8. Drain and toss with the pesto sauce.
9. Fold in the string beans and the potatoes.
10. Correct seasoning and serve with grated Parmesan cheese passed separately.

fresh basil, nuts, garlic, salt, freshly ground pepper, extravirgin olive oil, parmesan cheese, freshly grated pecorino cheese, linguine, string beans, potatoes

Taken from cooking.nytimes.com/recipes/3004 (may not work)