Categories: Pasta, Main dish, Italian 
      Yield: 4 servings 
  
  1 1/2 lb Linguine 
      2 sm Potatoes, peel, small cube 
    1/2 c  Froz string beans, chopped 
           Salt 
           Freshly ground black pepper 
  3 1/2 oz Roasted pine nuts 
      2 cl Garlic, large,peel & crush 
      3 c  Fresh basil, wash & dry 
      1 c  Parmigiano-Reggiano cheese 
           -freshly grated 
           Extra virgin olive oil 
  
  To prepare the pesto sauce: Mix all the ingredients by hand in a mortar or 
  use a food processor. Puree the garlic, most of the pine nuts and cheese, 
  the 
  basil and oil (add enough 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 
  cold water set over high heat. As soon as the water comes to a rolling 
  boil, 
  add 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 to the oil and pesto mixture. Top with more Parmigiano-Reggiano, 
  mix 
  gently and serve