Simple Summer Pesto Pasta Salad

• ▢ 350 g cooked fusilli pasta
• ▢ 300 g green beans, cooked and refreshed to keep great flavour and colour
• ▢ 300 g cannellini beans, well drained
• ▢ 80 g few shavings Parmesan cheese

For the Dressing

• ▢ 50 g fresh basil leaves
• ▢ 4 tbsp extra virgin olive oil
• ▢ 25 g pine nuts, toasted
• ▢ 25 g Parmesan cheese, grated
• ▢ 2 salt
• ▢ 2 freshly milled black pepper
• ▢ 1 garlic clove