Genovese pesto sauce

Method

1. Put the garlic and pine nuts in a mortar and pestle or food processor and pound or process until finely ground. Add the basil and then drizzle in the olive oil a little at a time while pounding or processing. When you have a thick purée stop adding the oil. Season and mix in the Parmesan.

2. Bring a large saucepan of salted water to the boil. Add the pasta, green beans and potatoes, stirring well to prevent the pasta from sticking together. Cook until the pasta is al dente (the vegetables should be cooked by this time), then drain, reserving a little of the water.

3. Return the pasta and vegetables to the saucepan, add the pesto, and mix well. If necessary, add some of the reserved water to loosen the pasta. Season and serve immediately with the extra Parmesan.