5 oz. fresh basil or 3 T. crushed dry basil
1/2 c. pine nuts
1/2 c. parmesan cheese
2 small cloves garlic
5 - 4 T. olive oil
salt
freshly ground pepper
3 medium potatoes
1/2 pound young green beans cut in 1 1/2" pieces
3/4 pound linguine

1. Put the garlic and the pine nuts in the blender and turn on high speed
2. Add the basil to the blender and then the parmesan cheese
3. Add the oil slowly at high speed until the sauce is a smooth paste, but not too loose
4. Season with salt and pepper
5. Peel the potatoes, cut in half and slice thinly, about 1/4"
6. Put 8 cups of cold water in a large pot with salt. Add potato slices and bring to a boil
7. When the boils add the pasta and set timer for 9 minutes
8. When the timer rings, add green beans and cook for another 3 minutes until pasta is al dente
9. Drain the pasta, potato and green beans
10. Quickly, but gently, mix the sauce until the linguine and vegetables are evenly coated

Serves 3 - 4

Note: sugar snap peas can be used in place of string beans. Don't cut them, but do remove the strings. Cook pasta for 10 minutes and add for final 2 minutes

A food processor can be used instead of a blender but the sauce will not be as smooth unless you process if for a long time