Remove the ends of the pods, wash them well and cut into pieces.
In a mortar, starts to pound the pine nuts, the Parmigiano Reggiano cheese in chunks, garlic and basil. Add oil slowly until you get a smooth cream. Add little by little even the pods of broad beans well drained, always adding oil flush. Add salt to taste until you get a creamy pesto, homogenous and tasty.
Cook the Basil Fettuccine in plenty of salted boiling water, drain the egg pasta and toss it in a pan with the pesto and, if necessary, a bit ‘of water from the pasta.
Serve adding more cheese to taste and enjoy!