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1
For the pesto in a blender: Just add everything to a blender except the oil. Blitz to a coarse paste, and start adding the oil a bit at a time, until desired consistency. You might need more oil. Check for salt.
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2
For the pesto in a mortar and pestle: Pound the garlic and the salr first, then add the basil. 'Tear' it rather than pounding it, with a light, circular motion. Once a brilliant liquid exudes from the basil, it is time to add the nuts. Once pounded, add the cheese. Lastly, add the oil, a little at a time, to thin everything out. You might need more oil to cover the pesto and store it in the fridge. Again, check for salt.
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3
Take care of the vegetables: Steam (or lightly boil) the green beans until desired consistency, but they should be quite soft. Check after 8 minutes or so. If you are using the potatoes, boil them as well.
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4
Prepare the pasta: Bring a pot of water to a rolling boil and add salt to it. Cook the pasta according to package directions, and drain, reserving some of the starchy water. If you boiled the green beans, you can boil the pasta in the same pot.
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5
For the assembly: Thin out the pesto with a couple tablespoons of the pasta cooking water. Add the beans to the pasta and dress everything, using a bit extra oil if needed. Serve with extra Parmigiano on the side.
