INGREDIENTS :

1 cup fresh basil leaves, tightly packed

2 Tbsp. pinenuts

3 garlic cloves, peeled

Salt

3 Tbsp. pecorino cheese, grated

3 Tbsp. parmesan cheese , grated

½ cup Unico Premium Extra Virgin Olive Oil

2 medium sized boiling potatoes

1 lb. green beans trimmed

410 g. Unico Linguine

PREPARATION: Wash and dry the basil well. Combine pinenuts, garlic and basil in blender. Add a little salt, the cheeses and a small amount of oil and puree. Pour in remaining oil and blend for a further second or two. Peel the potatoes and cut in julienne strips. Boil water, drop beans in and cook for 5 minutes. Add the potatoes and cook 7 minutes more. In a separate pot, cook pasta according to package so pasta is al dente. Drain potatoes, beans and pasta. Mix together while adding pesto and serve.

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