Pesto, Potato and Green Beans

This recipe is taken from an absolutely beautifully designed book called

The Geometry of Pasta
by Caz Hildebrand & Jacob Kenedy
- it's worth owning the book just for the look of it,
but the recipes are wonderful too.

Ingredients:

Linguine - enough for 2 (other pasta shapes are good too)

150g new potatoes

100g fine green beans

Pesto Genovese:

100g bunch of fresh basil

1 clove of garlic

100g Parmesan - grated

100g Pecorino - grated

100g pine nuts

175 ml extra virgin olive oil

25g butter - softened

Blend all the Pesto ingredients together - but leave a little texture, dont make it smooth.

Peel the potatoes and slice very evenly - 1 - 2 mm thick.

Top and tail the green beans and cut into 3 cm lengths.

In a pan of well-salted water, boil your pasta,

Add the beans and potato approx. 5 mins before the end of cooking the pasta.

Drain the pasta and serve with a dollop of the pesto on top to stir in at the table.

This recipe suggests making your own pasta, but to make the recipe easier, I haven't given the full instructions.