1. Bring a large saucepan of water to the boil and prepare an ice bath by filling a medium bowl with water and adding half a tray of ice cubes.
  2. Add the mint leaves to the boiling water, remove after 20 seconds and plunge into the ice bath.
  3. Add the broccolini and green beans to the boiling water, remove after 2 minutes and plunge into the ice bath.
  4. Roughly chop the broccolini and place into a food processor with the pine nuts, garlic, Parmesan, olive oil, 1/4 tsp salt and mint leaves that have has the excess water squeezed out. Pulse until a rough paste forms.
  5. Slice the cooked green beans into 1cm pieces.
  6. Into a pot of boiling salted water, add the pasta and cook as per packet directions retaining one cup of the pasta water. Drain.
  7. Return cooked pasta to warm pasta cooking pot and stir through the pesto and green beans, adding some of the pasta cooking water to loosen the sauce. Season with salt & pepper.
  8. Garnish the pasta with mint leaves and grated Parmesan before serving.