Learn the secrets to perfect authentic Italian pesto pasta with this simple and delicious recipe. This classic Italian pasta dish is a must-try for any pesto lover!

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INGREDIENTS (4 servings):
-100 g green beans
-2 medium potatoes
-360 g pasta: Trofie, Spaghetti, Linguine
-50 g fresh basil
-2 garlic cloves
-2 pinch coarse sea salt
-1 tablespoon pine nuts (substitute walnuts)
-6 tablespoons grated Parmesan cheese
-2 tablespoons grated pecorino cheese
-120 ml extra virgin olive oil

EQUIPMENT:
Mortar and Pestle Set (Affiliated Link. As an Amazon Associate, I earn from qualifying purchases). If you don’t want to buy a mortar and pestle, you can use a blender.

INSTRUCTIONS:
Cut off the tips of the green beans and peel and cut the potatoes into 1 cm cubes. Cook the pasta, potatoes, and green beans together according to package instructions, adding the beans near the end.
To make pesto, gently wipe fresh basil leaves instead of washing. In a mortar, mash garlic with salt until creamy, then add basil and mash until a bright green liquid emerges. Add pine nuts and mash to a cream. Slowly mix in cheese until smooth. Finally, stir in extra virgin olive oil.
Reserve pasta cooking water. Drain the al dente pasta, potatoes, and beans. Add pesto to a skillet and stir in the pasta with a bit of water to coat. Serve the Genoese pesto pasta dish with potatoes, green beans and optional grated cheese.

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