Instructions: Prepare the pesto: Combine the basil, garlic and pine nuts in the bowl of a food processor. Process until chopped. With the motor running, slowly drizzle in the oil through the feed tube. Add the cheese and process until combined. Season with salt and pepper. Refrigerate, covered, until ready to use 9up to 3 days).

Makes about 1 cup.

Shortly before serving, bring a large pot of salted water to a boil and cook the linguine according to package directions. Drain well and place in a serving bowl. Add the reserved pesto sauce and toss well. Season with pepper.

Sprinkle the green beans, potatoes and tomatoes over the linguine and scatter with the slivered basil. Serve immediately, tossing at the table.

Serves 4 to 6.

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