Steps

1. Cut the potato into pieces about 8mm thick, less than 1cm thick.
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2. Trim the ends of the green beans.
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3. Boil water in a pot with 1% salt concentration, and add the potato, then the green beans. [Here's the secret!] Add the potatoes about 1 minute before the pasta. They should be tender enough to slightly break apart when tossing.
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4. In a mortar, add a pinch of garlic and 1 tsp of pine nuts, and lightly grind them. [Here's the secret!] Adjust the amount of garlic to your preference.
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5. Roughly tear the leaves of 1 bunch of basil and add them to the mortar, then grind. [Here's the secret!] If the leaves are large, chop them roughly before grinding for a smoother process.
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6. Once the basil is ground, add 1/2 cup of extra virgin olive oil and mix while grinding to combine with the basil.
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7. Add a pinch of salt to adjust the flavor. Start with a small amount as you can adjust it later.
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8. Once the potatoes and green beans are boiled, use the same water to boil 160g of linguine according to package directions (about 10 minutes for al dente).
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9. When the pasta is cooked, drain the pasta water well, and add it to the mortar along with the boiled potatoes and green beans.
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10. Gently mash the potatoes while tossing with the Genovese sauce. [Here's the secret!] Don't mash all the potatoes; leave some pieces intact while tossing for a rustic texture.
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11. Add Parmesan cheese to taste, a little olive oil, and a little pasta water, and toss further.
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12. Plate the pasta, garnish with basil if desired, and it's ready.
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