For the pasta:
1 pound whole wheat spaghetti or linguini
6 new potatoes or small red potatoes
1 cup trimmed young green beans
For the pesto:
2 cups fresh basil leaves, tightly packed (stems removed)
2 cloves garlic
3 tablespoons pine nuts (or walnuts)
Extra virgin olive oil to taste (2 or 3 tbl)
Coarse sea salt, large pinch
1/2 cup finely grated Parmigiano-Reggiano
2 tablespoons finely grated Pecorino Romano
Step 1. Place the potatoes in a medium saucepan, add salted water to cover generously, and bring to a boil. Boil gently until the potatoes are just tender enough to be pierced by a fork. Drain. Cut into slices.
Step 2. Bring 6 quarts of water to a boil in a large pot, add 2 tablespoons salt and then add the pasta.
Step 3. Three minutes before the pasta is done, add beans to the boiling water.
Step 4. Cook pasta until al dente; drain.
Step 5. Pour pasta and beans into a warmed bowl.
Step 6. Add the potatoes and pesto, and toss to coat the pasta
Step 1. Place the garlic in a food processor and pulse to break it into pieces. Then add the basil in batches, pulsing each addition to form a roughly chopped mixture. Next add the pine nuts (or walnuts) and pulse further to mix in well.
Step 2. Pour in the olive oil and pulse until the mixture comes together and is smooth but still has some texture.
Step 3. Stir in the cheeses.
step 4. Salt and adjust ingredients to your taste
Serve with grated Parmigianino.