When Giorgio Risoldi met his future wife, Lani Sutherland, at a London party in 1992, he'd barely cooked a meal in his life. Brought up in Italy on his mum's home cooking, the then 29-year-old had rarely been in a kitchen.
3 bunches of basil, washed and dried
2 garlic cloves
100ml extra virgin olive oil
6 small-medium washed potatoes, quartered
100g green beans
50g parmesan, finely grated
Boil plenty of water in a large pot and add 10g of rock salt when the water is boiling.
Meanwhile, put the basil, garlic, pinenuts, walnuts and a pinch of salt into a food processor, whiz to a fine paste and transfer paste to a steel mixing bowl. Add the oil a little at a time and gently mix until ingredients combine to a creamy consistency.
Add a half tbsp of boiling water to the pesto. Set aside.
Add the pasta, potatoes and beans to the boiling water and cook until pasta is al dente.
When pasta is ready, strain and pour pasta, beans and potatoes into the mixing bowl with the pesto sauce.
Add parmesan, mix through and serve.