FARFALLE WITH PESTO SAUCE, STRING BEANS AND POTATOES

Steps:

• With a mortar and pestle, crush the garlic with a teaspoon of salt. Add the pine nuts and gradually add the basil and the oil, a little at a time. Grind until the ingredients have been reduced to a paste (this may also be done in a blender or food processor). Add the grated cheese and pepper and mix well.
• Bring six quarts of salted water to a roiling boil. Add the potatoes and the farfalle and cook together for about five minutes. Add the beans. Cook until the farfalle is al dente, and drain.
• Put the farfalle and vegetables in a large serving bowl. Add the pesto, toss thoroughly, correct seasoning and serve. Pass extra grated Parmesan cheese separately.