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For pesto, place garlic and pinenuts into the bowl of a small food processor and blitz to form a coarse paste.
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Add basil (leaving a few leaves aside for garnish) and pulse until coarsely chopped.
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Drizzle in olive oil with the mother running and process until emulsified.
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Add parmesan and pulse to combine.
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Bring a large pot of salted water to the boil and add potatoes.
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After 5 minutes add pasta, adding green beans 4 minutes before the end of cooking time for the pasta.
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Drain pasta and vegetables, retaining a small cup of the cooking water, and return to the warm cooking pot.
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Pour over the pesto and stir well to combine, adding a little cooking water to loosen the sauce if necessary.
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To finish garnish with basil leaves.
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Serve and enjoy with family and friends!
