| 1 box | BARILLA Linguine |
| 2 cups | potatoes, diced |
| 1/2 pound | fresh green beans, cut into ½-inch pieces (may substitute frozen) |
| 1 cup | fresh basil, packed |
| 6 tablespoons | extra virgin olive oil |
| 2 tablespoons | pine nuts |
| 1 clove | garlic |
| 1 tablespoon | Pecorino Romano cheese, grated |
| 2 tablespoons | Parmigiano cheese, grated |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING 2 pots of water to a boil; one medium-sized and one large.
COOK green beans in boiling, salted water in the medium-sized pot for 5 minutes (3 minutes for frozen).
PLACE basil, olive oil, pine nuts, garlic, salt, pepper, and a tablespoon of water in a food processor; cover and process until well combined. If mixture is too thick, slowly add more water; stir in cheeses.
COOK Linguine according to package directions.
ADD potatoes to boiling pasta water during the last 5 minutes of cook time.
DRAIN pasta and potatoes; toss with pesto and green beans.