Fill a pot with water; add the salt and the bay leaves.

Optional: Wash the green beans in cold water, cut them and cook them in salted water until tender. Not overcooked, but not too hard either. Drain and set aside.

Add the pasta to the boiling water and stir. NOTE: Fresh pasta cooks faster; allow a minute or less for thinner pastas.

In a bowl add the pesto and dilute it with a tablespoon or two of the hot water in which the pasta is cooking. Add both grated cheeses to the diluted pesto. Add the butter and mix with a wooden spoon.

Toss the cooked drained pasta with the pesto (optional: the green beans.) Serve immediately.