Bring plenty of water to the boil in a big pot. Add salt when boiling (approx. 7g per liter). Cook the Linguine according to the instructions on pack.
In a large pan, cook the shallot, thinly sliced, in a little olive oil. Once the shallot golden and tender, add the prawns, season with salt and pepper to taste and cook gently for a few minutes. Remove from heat and set aside.
4-5 minutes before draining the pasta, add the green beans to the pot, so to allow them to cook together with the pasta.
Drain the pasta “al dente”, together with the beans, reserving a little of the pasta water; bring back the pan with the prawns onto the heat, add the pasta and the pasta water, sauté gently.
Once the excess liquid has been absorbed, remove from heat and add the Pesto Genovese. Mix well so to coat the pasta evenly with the sauce, then serve immediately with a drizzle of olive oil.
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