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Begin by making the pesto. Using either a pestle and mortar or blender, grind the garlic, pine nuts and salt to a fine paste. Add the basil and oil then transfer to a bowl and stir in the grated Parmesan and Pecorino. If not using immediately, cover the pesto with extra oil to prevent it discolouring (due to oxidation)
Cook the pasta al dente, following the instructions on the pack
Peel and cut the potato into 2cm cubes. Cook until tender in salted boiling water
4 minutes before the pasta is ready, add the green beans to the pan
Drain and stir through the pesto and the potatoes. Serve immediately with a drizzle of extra virgin oil and finely grated Parmesan or Pecorino (or both!)
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