This from-scratch linguine alla genovese is exceptionally tasty as the pesto is freshly blitzed, the waxy potatoes are deliciously warming, the beans are fresh and firm, and the pasta is perfectly coated in a light, creamy, pesto rich sauce.
Drop the potatoes into a pan of boiling water and cook for 15 minutes until they give no starchy resistance if a knife is pushed into them.
Place in cold water and once cool, peel and slice into ½ cm (¼ inch) slices.
Blanch the green beans
Here’s a trick to get vibrant green beans in your final dish. Fill a bowl with very cold water and set aside.
Bring a small pan of water to the boil. Drop the beans into the water and cook for 2 minutes.
Drain the beans and plunge the beans straight into the cold water.
Allow them to sit in the water while you make the pesto - don’t leave them for longer or they may become waterlogged.
Toast the pine nuts
Warm a pan over a medium heat and add the pine nuts.
Toast for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn.
Tip the pine nuts onto a plate to cool.
Make the pesto
Place the toasted pine nuts, basil, Parmesan, garlic, olive oil, water and a pinch of salt and pepper in the bowl of a food processor.
Process in short bursts until you have a thin, coarse paste.
Make the sauce
Bring a large pan of salted water to a rolling boil and add the pasta. To get it cooked but with a bit of texture, I generally aim for a couple of minutes less that the instructions on the pack.
Heat the oil in a frying pan over low heat.
Add the sliced potatoes and fry for 2-3 minutes until they start to turn golden.
Add the green beans, cream, pesto you made earlier, a pinch of salt and pepper and a splash of water from the pasta pan.
Gently warm the sauce to a simmer and allow to bubble gently for 2 minutes. Don't let it boil as the cream may separate.
Lift the linguine into the pesto sauce. Toss everything together gently. If the pasta seems dry, you can add more of the starchy pasta water until you achieve the desired consistency.
Divide the pasta between hot serving bowls and enjoy.