Pasta alla genovese by Nigella Lawson...

I like Nigella a lot. Her recipes aren't too complicated and they are always a success. This one wasn't any different. We divided the amount of ingredients by half - as it's only 2 of us here and we used only olive oil for the pesto. This dish is quite quick to prepare and you have only 1 pot to clean afterwards! :) I was concerned a little about all the different textures of potatoes and pasta together but I have to admit it worked well. I liked it a lot and definitely will make it again!
Recipe comes from Nigella's new book "Kitchen" - which is very nice collection of checked, hearty and in most of the cases very quick too, family recipes.

How to make it...

- 500g large floury potatoes, peeled and cut into 1.5cm slices, each slice quartered into chunks
- 500g linguine pasta
- 200g fine green beans, trimmed and cut in half
for the pesto:
- 100g basil leaves (2 fat bunches from the greengrocer, or 4 supermarket packets)
- 100g grated Parmesan cheese
- 1 garlic clove, peeled
- 100ml regular olive oil
- 100ml extra-virgin olive oil

Put the prepared potato chunks into a large saucepan with enough salted water to take the pasta later, and bring to the boil.
Cook the potatoes until tender, about 20 minutes, then add the pasta. Check the packet cooking instructions, and at about 4 minutes before the end of the specified cooking time, add the green beans. If you are using artisanal egg linguine, which takes less time, you will need to alter your strategy.
While this is bubbling away, whiz the ingredients for the pesto in a food processor. Before you drain the saucepan, remove and reserve about 1/2 cupful of the cooking liquid. Tip the drained potatoes, beans and pasta back into the dry pan.
Add the pesto from the processor and enough cooking water to give a runny sauce that coats the strands of pasta as you work it through with a fork or pasta claw. Serve immediately.