Creamy Pesto Pasta

In a food processor, combine 70 ml of extra virgin olive oil, garlic, and pine nuts; pulse until finely chopped.
Add fresh basil leaves and process until a coarse paste forms.
Add Pecorino, Parmigiano Reggiano cheeses, 20 ml of extra virgin olive oil, and a pinch of salt; process until smooth and creamy.

Bring a large pot of water to a boil; add 1½ teaspoons of salt.
Peel and cut the potatoes into cubes. Trim and cut the green beans in half.
Add the potatoes and green beans to the boiling water; cook until the potatoes are soft.
Remove the potatoes and green beans, place them in a bowl, and set aside.
Cook the pasta in the same water until al dente.
Reserve about ½ cup of the cooking water before draining.
In a large pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the potatoes and green beans, and cook for 1 minute.
Add the cooked pasta, reserved cooking water, and Parmigiano cheese; toss well to combine.
Add the prepared pesto and mix until evenly coated.
Serve warm, garnished with additional Parmigiano cheese if desired.