Linguine with Reinforced Pesto

Wash the green beans and potatoes and boil them in boiling water. When they are al dente, peel the potatoes and cut them into pieces, as well as the green beans. Set them aside. 

Boil the salted water for the pasta and in the meantime prepare the pesto. Wash the basil leaves with a dishcloth or paper towel being careful not to break the leaves. In a blender or mortar, crush the two cloves of garlic with the pinch of coarse salt. Add the basil leaves and then add the pine nuts. Add the parmesan and pecorino and continue to chop the mixture. Finally, add the oil in a thin stream so that the pesto becomes a cream. 

Cut the sausages into cubes and cook them in a pan for 4 minutes with a drizzle of oil and the clove of garlic in its skin, along with the cubes of potatoes and pieces of green beans. In the meantime, the water for the pasta will have started to boil and you can start cooking the linguine. 

Drain them while they are still al dente, keeping a little bit of the cooking water and toss them in the pan with the vegetables and sausages. When everything is well flavored, add the pesto and stir again with the heat off. Serve the linguine hot.