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Add in the cup of a blender the basil, the garlic, 6 tablespoons of parmesan, 2 tablespoons of pecorino cheese, the pine nuts and 1 tablespoon of EVOO. Blend until the ingredients come together in a paste.
Continue blending as you gradually add the olive oil, until everything is blended together and it appears creamy.
Before starting to prepare the pesto, put a pot of water on the stove top and bring to a boil.
When the water is boiling, add 2 tbsp salt (see notes), the pasta, the green beans and the potatoes.
Cook as per the time in the instructions. It should be al dente. Transfer 2 tbsp of the cooking water (see notes) to the Pesto Sauce you just made, so it will coat better.
Put a splash of cold tap water to the pasta pot, so that it will stop the cooking (see notes) and then with a slotted spoon, transfer the pasta directly to the bowl where you have the Pesto.
Add 2 tbsp of the pasta cooking water (see notes), toss the pasta, plate it and sprinkle on top some fresh basil leaves, pine nuts and serve it. MANGIA and enjoy!