Linguine with Frenched Green Beans and Parsley Pesto

Bring a large pot of salted water to a boil over medium-high. Add green beans, and cook until just cooked through and tender, about 2 minutes and 30 seconds. Using a spider, transfer beans to a colander, and set aside. Return water to a boil over medium-high, and add pasta. Cook, stirring often, until al dente, about 10 minutes. Reserve 1 cup cooking liquid; pour pasta and remaining cooking liquid into colander over beans. (This will warm the beans if they have begun to cool.)

结合欧芹、罗勒、橄榄油、大蒜、盐、一个nd cayenne in a food processor or blender, and pulse until pureed but still slightly chunky, 8 to 10 times. Transfer to a warmed serving bowl. Stir in pecorino Romano, and set aside.

Transfer pasta and beans to serving bowl with pesto, and toss to combine. Add some of the reserved cooking liquid, 1 tablespoon at a time, to loosen pesto, ensuring pesto evenly coats pasta mixture. Serve immediately, passing extra pecorino Romano at the table.