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For 4-6 servings:

• 400 g trenette
• 100 g green beans
• 2 potatoes
• about thirthy basil leaves
• 1 clove garlic
• 1-2 dessertspoons pine-kernels
• 1 dessertspoons grated Pecorino cheese
• 1 dessertspoons grated Parmesan cheese
• extra-virgin olive oil
• salt

Wash and dry the basil leaves, then put them in a stone mortar with the garlic and the pine-kernels (pressing the basil against the sides with circular movements rather than actually pounding it). Continue grinding the ingredients, then add the grated cheeses and a pinch of salt. As s ... continue