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