Trenette pasta with pesto sauce "Trenette al pesto"

Liguria

Cooking time: 40 minutes Difficulty: Ingredients, amounts for 4 people: garlic: 2 cloves basil: 2 oz green beans: 3 ½ oz Parmesan cheese: 2 oz extra virgin olive oil: 1 glass potatoes: 2 oz 'pecorino' (sheep's cheese): 1 oz pine-nuts: 1 oz salt: thin strips of pasta usually served with pesto: 14 oz

Preparation: In a mortar, crush the pine-nuts, the basil, the garlic, the Parmesan and the pecorino (sheep’s) cheese; using the pestle, crush into a paste and then season with salt. To complete the sauce, mix in the extra virgin olive oil. In the meantime, boil the French beans and the potatoes in plenty of water for about ten minutes, and then add the pasta. When the pasta is cooked, drain and dress with the previously prepared pesto sauce. Serve immediately.