3/4 lb Rummo Caserecce N° 88
3-4 new potatoes
1/2 lb green beans
1 bunch fresh basil (leaves)
1/2 cup grated parmesan
2/3 cup grated pecorino
1/8 cup pine nuts
3/4 cup extra virgin olive oil
2 cloves garlic
Salt for pasta water


Top and tail the beans then cook in boiling water.
Peel and boil the potatoes, drain and chop into smaller
chunks. Make the pesto: blend the olive oil, basil leaves,
garlic, parmesan and pine nuts with a mortar and pestle
or food processor. Cook the Casarecce for 9 minutes in
salted, boiling water. Toss all ingredients together. Serve.
Buon appetito.