Linguine with Genoese Pesto

Preparation:

Preparation: Prepare the pesto. Wash and dry the basil leaves. Peel the garlic cloves. If you don't have a mortar with a wooden pestle to work the various ingredients, put half a glass of oil, basil, garlic, a pinch of salt in the blender and blend briefly at medium speed. Add the two grated cheeses and blend again. In a saucepan filled with plenty of salted water, bring to the boil and boil linguine, potatoes cut into match sticks and green beans. Drain everything carefully. Season with the pesto, mix and serve. Accompanying wines: Riviera Ligure Di Ponente Vermentino DOC, Colli Martani Grechetto DOC, Sant'Agata Dei Goti Falanghina DOC.