Pasta al Pesto (Ruben's Style)

Method

1. In a mortar, add coarse salt and garlic cloves. Crush with the pestle to form a paste.
2. Add pine nuts and crush until they are well integrated.
3. Gradually add fresh basil leaves, crushing and grinding in a circular motion until the leaves wilt and become a paste. Optionally add a few mint leaves.
4. While preparing the pesto, bring a large pot of salted water to a boil.
5. Peel a potato and cut it into small cubes (about 1 cm). Clean the green beans and cut them into short pieces.
6. Add the potato cubes and green beans to the boiling water.
7. Add the pasta (preferably a short shape like 'fiore storto') and cook according to package instructions, about 10 minutes, until al dente.
8. When the pesto is almost ready, add a mix of grated Pecorino Romano and Parmigiano Reggiano. Stir well, then add a generous drizzle of extra virgin olive oil.
9. Once the pasta is cooked, reserve a small cup of pasta water, then drain.
10. Transfer the pasta along with the potatoes and green beans to a bowl with the pesto. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce.
11. Grate fresh lemon zest over the pasta and toss again.
12. Serve with an extra sprinkle of cheese and small fresh mint leaves for garnish.