Firstly make the pesto. Place the garlic and salt in a food processor and blend to a paste.
Add the pine nuts and blend to form a coarse paste.
Add the basil leaves and pulse to combine, then add the parmesan.
Drizzle in the olive oil and blend until just combined.
Meanwhile, bring a large pot of salted water to the boil. Add the potatoes. Add the linguine after 5 minutes. Add the beans with 2 minutes of pasta cooking time remaining.
Drain the pot, retaining 1 cup of the cooking water.
Return the potato mix to the pot. Stir through the pesto, adding a little pasta water to loosen the sauce if required.
Serve pasta garnished with basil and grated parmesan.
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