This is a great vegetarian pasta dish that makes a nice change from regular pesto. I created it when filming on the beautiful green, fertile Aeolian island of Salina, which is famous for its capers.
170ml extra virgin olive oil, plus extra for drizzling
1 large garlic clove, peeled and halved
50g pine nuts
60g large fresh basil leaves
70g freshly grated pecorino cheese
50g capers, drained and chopped
500g dried linguine
150g fine green beans, trimmed and halved
Salt and freshly ground black pepper
1) First make the pesto sauce. Put the oil, garlic and pine nuts in a food processor. Blitz for about 1 minute or until the garlic and pine nuts have broken into really small pieces. Add the basil and blitz until smooth. Transfer the mixture to a large bowl. Stir in the pecorino and capers. Season with salt and pepper and set aside.
2) Cook the linguine in a large pan of boiling, salted water until al dente. About 2 minutes before the end of the cooking time, drop in the beans. Reserve 4 tablespoons of the cooking water. Drain the pasta and beans thoroughly.
3) Tip the pasta and beans into the pesto and add the reserved cooking water. Stir gently for about 30 seconds, drizzle over a little extra oil then serve.