Grate the pecorino and set aside.
Add the pine nuts and sunflower seeds to the bowl or a food processor or blender. Sunflower seeds help reduce cost. You could make with just pine nuts (more expensive) or just sunflower seeds (cheaper), or use walnuts or cashews instead. Keep a few pine nuts back to garnish. Add the pecorino, reserving some to serve later, and pulse a few times to combine.
Add the basil, stalks removed, to the processor, reserving a few leaves to garnish. Season with salt & black pepper to taste. Pulse to combine well. Add oil and pulse several times, adding enough oil and blending until the sauce is slack enough to pour, but still retains some texture, and is an attractive, even green colour. You can also make pesto in a pestle and mortar if you don't have a food processor.
Unless using immediately, spoon the pesto into an airtight jar or bowl, and cover with a layer of oil. Seal the jar, and keep the pesto in the fridge until needed. This stops the pesto from blackening and degrading - it will keep in the fridge for a few days if stored this way.
Chop the shallots very finely. Find out how in our onion Tip. Top & tail the green beans, then cut in half. Cook in boiling water for about 3 to 5 minutes, depending on thickness, until tender but still with some crunch - test one by biting into. When done, drain and plunge into cold water to stop the cooking and crisp the beans. Drain and dry on kitchen paper.
Chop the beetroot into small dice. Chop the tomatoes small, removing the white core and some of the seeds.
Add the beans, beetroot and tomatoes to a serving bowl, and mix to combine. Cover with kitchen paper and keep in the fridge until just before serving.
Now make one quantity of classic vinaigrette, following the recipe and method in our Tip. Add the shallots and stir, then shake well to combine. Keep in the fridge until needed. About 20 minutes before you are ready to serve, get out the pesto, salad and dressing, and put a large pan of water on to boil. When it is at a rolling boil, add the pasta.
While the pasta is cooking, dress the salad with the shallot vinaigrette and toss well to coat.
Cook the pasta for the time shown on the packet - test it for done-ness by biting into a piece at the lower of the two times shown, and cook longer if it is hard or chalky. When done, drain and return to the pasta pan, setting it over a low heat.
Immediately add the pesto, and stir well to combine and heat through - a few minutes. Keep the heat low, and do not boil.
Serve topped with a little of the reserved pecorino and rip over some basil. Garnish with a few pine nuts.
Serve with the salad on the side.
Enjoy!
