Linguine with Blanched-Basil Pesto & Potato Cream

Method

1. Put the blender jar (or food processor bowl) and the pesto oil in the freezer for 15 minutes. The colder they are, the less heat the blades create and the greener the pesto stays. Meanwhile, pick the basil leaves and set up a large bowl of ice water. Peel the potato and cut it into 1 cm cubes. Trim the green beans and split them in half lengthwise. Finely grate the cheeses; halve the garlic and remove the sprout.

2. Bring the water to a boil in a covered 20 cm pot over high heat, about 11 min, then add the coarse salt. Put the basil in a sieve, dip it into the boiling water for just 15 sec, and the moment it turns deep green plunge it into the ice water. Once cold, squeeze it hard in a clean cloth or paper towel to remove as much water as possible. Keep the pot boiling.

   Add in this stepWater for the pasta 2½ LCoarse salt (for the pasta water) 25 gFresh basil leaves 40 gIce water 500 ml

   high heat

3. Put both portions of pine nuts in a dry 18 cm frying pan and toast over medium-low heat for 3 min, shaking the pan. As soon as they are pale gold and smell nutty, tip them onto a plate to cool and set the topping portion aside. Pine nuts burn in seconds, so don't walk away.

   Add in this stepPine nuts (for the pesto) 15 gPine nuts (for topping) 8 g

   medium-low heat

4. In the chilled jar, pulse the garlic, pesto salt and cooled pesto pine nuts a few times. Add the squeezed basil and the cold oil and blend in short 2–3 second bursts until smooth, then add both cheeses and pulse just two or three more times. Scrape into a wide bowl.

   Add in this stepGarlic cloves 1Coarse salt (for the pesto) 1 pinchExtra-virgin olive oil, chilled 60 mlParmigiano Reggiano, finely grated 25 gPecorino Romano, finely grated 12 g

5. Add the potato cubes to the boiling water and cook over medium-high heat for 9 min, until completely soft when pierced. Lift them out with a slotted spoon into a measuring jug, add the potato-cream oil and 2–4 tbsp of the cooking water, and blitz with a stick blender until silky. It should slowly ribbon off a spoon. Season with a pinch of salt and keep warm.

   Add in this stepPotato (for the potato cream) 120 gExtra-virgin olive oil (for the potato cream) 1½ tbsp

   medium-high heat

6. Add the linguine to the same water and stir for the first minute. Boil over medium-high heat for 9 min (1 minute less than the packet says), adding the green beans when 3 min are left. Before draining, scoop out a mugful of cooking water.

   Add in this stepLinguine (or spaghetti) 200 gGreen beans 60 g

   medium-high heat

7. Whisk 4 tbsp of the hot cooking water into the pesto until glossy. Lift the linguine and beans straight into the bowl with tongs, still dripping, and toss vigorously off the heat for a minute. You're looking for a smooth sauce that coats every strand as the starch and oil emulsify. Add more water a tablespoon at a time if it gets thick.

8. Spread a ladle of potato cream in the center of each warm plate. Twirl the linguine into a nest with tongs and set it on top, add the beans, then scatter with the toasted pine nuts and the finishing Parmigiano. Serve at once.

   Add in this stepParmigiano Reggiano (to finish) 10 g