Linguine Al Pesto Genovese

Directions

1. To prepare the pesto sauce: Mix all the ingredients by hand in a mortar or possibly use a food processor. Puree the garlic, most of the pine nuts and cheese, the basil and oil (add in sufficient oil to produce a light puree with the consistency of a tomato sauce). Pour the puree into a small bowl and let it stand at room temperature for at least 1 hour. Put the potatoes and string beans into a large pot containing 7 pints (6L) of cool water set over high heat. As soon as the water comes to a rolling boil, add in salt and return to a boil. Cook the linguine al dente. Meanwhile in a serving bowl, mix the pestowith more oil and the rest of the pine nuts. Remove the pasta, potatoes and string beans from the water, drain thoroughly and add in to the oil and pesto mix. Top with more Parmigiano-Reggiano, mix gently and serve