First make the pesto. Place the garlic and the pine nuts with a pinch of salt into a large mortar and pestle and grind to a paste. Add a few basil leaves and a little olive oil and grind to a paste. Continue this until you have used all the basil and about half the olive oil so that the sauce is silky. Then add the remaining oil and Parmesan and mix together.

Bring a large pot of salted water to the boil and add the pasta, potatoes and the green beans. Cook until the pasta is al dente and the vegetable are tender. Drain out the water and put the pasta, beans and potato into a large bowl, add the pesto and toss all the ingredients together.  Season to taste and add more Parmesan if you wish.

Serve immediately.

One of Australia's best known chefs, Tobie Puttock is the executive chef at Fifteen Melbourne. He is also the author of best-selling cookbooks Daily Italian and Italian Local.