Ingredients

For the Pesto
3 cups fresh basil leaves, (firmly packed to measure)
3 plump garlic cloves, peeled
½ tablespoons kosher salt
⅓ cup extra-virgin olive oil, (preferably Ligurian), plus more for covering
¼ cup pine nuts, toasted
2 tablespoons Grana Padano, or Parmigianno-Reggiano, grated
2 tablespoons pecorino, grated

For the Pasta
Kosher salt for the pasta pot
½ pound red potatoes, peeled, cut in 1/2-inch chunks
½ pound fresh green beans, ends trimmed cut in 2-inch pieces
1 pound trenette, trofie, or spaghetti
¼ cup pecorino, grated
¼ cup Grana Padano, or Parmigiano-Reggiano grated

Description

When I Say The Word "pesto" To People In America (or Anywhere Outside Italy), I Know They Are Thinking Of Pesto Alla Genovese, With Its Lush Green Color And Intense Perfume Of Fresh Basil Leaves. Indeed, Though There Are Countless Fresh Sauces That Are Al

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