Linguine with Frenched Green Beans and Parsley Pesto

In 1980, pesto was basically unknown," Recalls Johanne Killeen, a member of the very first class of Best New Chefs back in 1988. "The summer before we opened, we contracted a farmer in Little Compton to grow a field of basil for us. That's how obscure it was—we had to make a special arrangement for pesto." In this classic recipe, Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans intertwine with the pasta, offering a refreshing crunch