Tobie Puttock demonstrates how pesto, a hero of the Ligurian pantry, lifts potatoes and beans to heaven on a plate.
- To make the basil pesto, place basil, pine nuts, garlic and a pinch of salt in a mortar and pound with a pestle until a paste forms. Slowly add oil, stirring constantly, until well combined. Stir in the lemon juice. Season.
- Bring a large saucepan of salted water to the boil over high heat. Cook potato for 10 minutes or until tender. Use a slotted spoon to transfer potato to a large bowl.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente, adding the beans in the last 2 minutes of cooking. Drain.
- Add the pasta mixture and parmesan to the potato and toss to combine. Divide the mixture among plates. Drizzle with basil pesto and season.
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