Pesto turns up everywhere now, but the best traditionally comes from Liguria, as the basil on this part of the coast tends to be sweeter and more aromatic than elsewhere. I know it's sold in jars all over the place, but it's worth making your own, and then you can vary your recipe and even customise it with walnuts instead of pine nuts. If you want to make a large batch of pesto to last you through the winter, store it in small sterilised kilner jars and top it up with a little extra olive oil.
400-500g of trofie, trenette or similar pasta
For the pesto
20g pine nuts, lightly toasted
50g fresh basil leaves and any soft stalks
1 clove of garlic, peeled and crushed
A good pinch of sea salt
4tbsp freshly grated Pecorino or Parmesan
100-120ml extra virgin olive oil (preferably a sweeter olive oil)
120g green or Borlotti beans
Put the pine nuts, basil, garlic and salt in a liquidiser and coarsely blend. Add the cheese and blend again briefly, then transfer to bowl. Cook the pasta and beans, drain and toss together with the pesto, spooning all into the middle of the buttered pasta.