To make the pesto: In a large stone mortar, place the pine nuts, basil
, garlic, and salt and grind with a pestle until it forms a paste. Drizzle
in the olive oil, beating the mixture all the while with a wooden spoon. This can also be chopped in a food processor
before adding the oil. The pesto can be stored in jars, topped with extra-virgin olive oil
, for several weeks.
To make the pasta
dish: Bring 6 quarts water to boil and add 2 tablespoons salt.
Cook the pasta according to package instructions until "al dente
" and drain
Add pasta to a cold pan along with the beans. Toss with pesto
, red potatoes and let the hot pasta and beans warm the pesto and potatoes. Do not reheat. Add more extra-virgin olive oil, to taste.