Finely grate Parmesan and Pecorino. Roast the pine nuts, walnuts and cashews without fat in a frying pan or on the stove until light brown. Whisk parsley, garlic, basil and chili with vegetable oil until smooth. Salt, season with pepper, blend with the olive oil, then briefly mix in the cooled nuts and seeds, and both cheeses.
Peel the potatoes and cut them into cubes of about half a centimeter. Clean the bean pods and cut the tops and ends into small pieces. Boil five liters of water with salt and pour in the noodles together with the beans and the potato cubes. Make about eight to twelve min and then pour off (the noodles should still have a good bite). Keep about 60 milliliters of cooking water.
Pour the cooking water on the spot into a preheated serving bowl or pasta pot form, mix in the butter, add the pasta with potatoes and beans and mix well with the pesto. Serve in the baking dish.
If you can’t do without meat at all, you can additionally sprinkle crispy fried strips of pancetta (Italian, unsmoked, streaky bacon) on top, but then it’s no longer classic.
Tip Pesto can be kept well in the refrigerator if you fill it into a jar and cover it with a little bit of olive oil. You can refine this dish by sprinkling crispy fried potato cubes in olive oil over it to serve.
Our tip: Use
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