Linguine con pesto Genovese (classic pesto with linguine)

Instructions

1. For the pesto, if you are using a food processor, place the basil leaves, ice cubes, garlic, pine nuts and cheese in a food processor and blitz just until smooth. With the motor running, slowly add the olive oil in a thin stream and process until dense and well emulsified. Season to taste with salt.
2. If you are using a mortar and pestle, place the basil, garlic, pine nuts and a pinch of salt in the mortar. Start working with the pestle, pressing and rotating it until all the ingredients are nicely ground. Add the cheeses and mix well. Slowly pour in the olive oil and mix well until well emulsified. Season to taste with salt.
3. Place the pesto in the fridge until needed (it will keep, well covered in olive oil, for over a week). This is a double batch, because why not? You can store the leftover pesto in the fridge or freezer for later use.
4. Spoon half the pesto into a large serving bowl.
5. Bring a large saucepan of salted water to the boil. Drop in the potato and pasta and cook cubes and cook for 8 – 10 minutes or until the potato is almost cooked through and the pasta is nearly al dente. Add the beans and cook for another 2–3 minutes or until nicely al dente. Lift the pasta, potatoes and beans straight into the serving bowl, dragging along a little of the pasta water and mix thoroughly with the pesto. Top with baby basil leaves and serve piping hot!