Trenette al pesto

Method

Toast the pine nuts lightly in a dry pan until fragrant, then set aside. Blanch the potatoes cut into bite-sized pieces for 10 minutes, adding the trimmed green beans for the final 4 minutes; drain well. Pound the basil, garlic, and pine nuts in a mortar with a pestle, adding a pinch of salt to begin breaking down the basil, until a rough paste forms. Gradually add the cheeses and then drizzle in the olive oil whilst continuing to pound until you achieve a creamy consistency. Cook the trenette in plenty of boiling salted water until al dente, then drain reserving a cup of pasta water. Toss the hot pasta with the pesto, adding splashes of pasta water to loosen it to a silky coating, then gently fold in the warm potatoes and green beans. Serve immediately in warmed bowls with an extra drizzle of olive oil and a scatter of fresh basil.