1 1/2 lb Linguine
2 sm Potatoes, peel, small cube
1/2 c  Froz string beans, chopped
Salt
Freshly ground black pepper
3 1/2 oz Roasted pine nuts
2 cl Garlic, large,peel & crush
3 c  Fresh basil, wash & dry
1 c  Parmigiano-Reggiano cheese
-freshly grated
Extra virgin olive oil

To prepare the pesto sauce: Mix all the ingredients by hand in a mortar or
use a food processor. Puree the garlic, most of the pine nuts and cheese,
the basil and oil (add enough oil to produce a light puree with the
consistency of a tomato sauce). Pour the puree into a small bowl and let it
stand at room temperature for at least 1 hour. Put the potatoes and string
beans into a large pot containing 7 pints (6L) of cold water set over high
heat. As soon as the water comes to a rolling boil, add salt and return to
a boil. Cook the linguine al dente. Meanwhile in a serving bowl, mix the
pestowith more oil and the rest of the pine nuts. Remove the pasta,
potatoes and string beans from the water, drain thoroughly and add to the
oil and pesto mixture. Top with more Parmigiano-Reggiano, mix gently and
serve