Runner bean linguine alla Genovese

Method

• step 1

  First, make the pesto. Toast the pine nuts in a dry pan until lightly golden – watch closely, as they can burn easily. Crush the toasted pine nuts, garlic and a pinch of salt to make a rough paste using a pestle and mortar or blitz in a small food processor. Add most of the basil (reserving a few leaves to serve) and pound or blitz again to make a paste. Stir in the parmesan, olive oil and a squeeze of lemon juice to loosen. Season well. Will keep chilled in an airtight container for up to five days, or frozen for up to three months.

• step 2

  Bring a large pan of salted water to the boil and cook the potatoes for 10-12 mins until tender. Remove to a bowl using a slotted spoon and set aside to cool slightly. Cook the runner beans in the same pan for 2-3 mins until tender with a slight bite. Scoop out into the bowl with the potatoes. Cook the linguine in the pan following pack instructions, then drain, reserving a mugful of the water.

• step 3

  Return the drained pasta to the pan along with the runner beans and potatoes. Add the pesto and a splash of the reserved cooking water, tossing together until everything is glossy and well coated. Don’t worry if the potatoes start to break down a little – this adds to the creaminess of the sauce.

• step 4

  Divide between bowls. Scatter over more parmesan and the reserved basil leaves, then drizzle with a little more olive oil and season with a twist of black pepper.