Linguine Al Pesto Genovese

• 1 1/2 pounds linguine
• 2 potatoes smalls, peel, small cube
• 1/2 cup string beans Froz, chopped
• salt
• freshly ground black pepper
• 3 1/2 ounces pine nuts Roasted
• 2 garlic large,peel & crush
• 3 cups fresh basil wash & dry
• 1 cup parmigiano reggiano cheese freshly grated
• extra-virgin olive oil

1. To prepare the pesto sauce: Mix all the ingredients by hand in a mortar or use a food processor.
2. Puree the garlic, most of the pine nuts and cheese, the basil and oil (add enough oil to produce a light puree with the consistency of a tomato sauce).
3. Pour the puree into a small bowl and let it stand at room temperature for at least 1 hour.
4. Put the potatoes and string beans into a large pot containing 7 pints (6L) of cold water set over high heat.
5. As soon as the water comes to a rolling boil, add salt and return to a boil.
6. Cook the linguine al dente.
7. Meanwhile in a

linguine, potatoes, string beans, salt, freshly ground black pepper, nuts, garlic, fresh basil wash, parmigiano reggiano cheese, extravirgin olive oil

Taken from www.yummly.com/recipe/Linguine-Al-Pesto-Genovese-1661195 (may not work)