Farfalle with Pesto, Potatoes and Green Beans

Bring a large pot of water to a boil. Peel, clean, and wash the 2 large floury potatoes, then cut them into small cubes.

Trim the 100 g thin green beans, removing the stem ends and any strings, then wash them and cut them into shorter pieces.

Prepare the pesto. Rinse the 25 basil leaves and dry them well. Peel the 1 clove garlic and grate the 100 g Parmesan.

Crush the garlic, basil leaves, and 2 pinches salt in a mortar until smooth. Work in a little of the grated Parmesan and the 5 tablespoons olive oil, then continue crushing until the pesto is well combined.

Once the water boils, season it with salt and add the diced potatoes. Cook for about 5 minutes.

Add the 350 g farfalle and the prepared green beans to the same pot. Stir well and continue cooking until both the pasta and beans are done.

Drain the cooked pasta and vegetables, then immediately mix them with the prepared pesto.

Divide among plates and finish with the 3 tablespoons dry-toasted pine nuts and the remaining grated Parmesan before serving.