Ingredients for 6 servings:
1. 1 cup packed fresh basil leaf
2. 1/2 cup packed fresh flat-leaf Italian parsley
3. 1/4 cup pine nuts
4. 1 garlic clove, minced
5. 1/3 cup extra virgin olive oil
6. 1/2 cup finely shredded parmigiano-reggiano cheese (about 2 oz)
7. 1/2 cup finely shredded pecorino romano cheese
8. 1 lb dried linguine
9. 12 ounces tiny new potatoes, peeled and thinly sliced
10. 8 ounces fresh thin green beans
11. 2 tablespoons unsalted butter, softened

Directions:
1. In food processor or blender, combine basil, parsley, pine nuts, garlic, and salt. Cover and blend until finely chopped. Gradually add the olive oil and process until well combined. Add the cheese and process with the on/off switch until just combined.
2. Meanwhile, in a 6 quart Dutch oven, cook the pasta according to the package, except add the potatoes and green beans during the last 5 minutes of cooking. Drain the pasta mixture well. DO NOT RINSE.
3. In a very large bowl, combine the cooked pasta mixture, pesto, and butter. Toss gently until the pasta and vegetables are well coated. Serve immediately.

Enjoy your meal!