Bring a large pot of salted water to a boil and cook linguine per package directions.
While linguine is cooking, make the pesto.
Roast the cashews in a small skillet, stirring frequently, over low heat for 3-4 minutes or until they start to turn lightly golden.
Place the cashews, olives and capers (make sure you drained both of their briny liquid before measuring), basil, red pepper flakes, ground black pepper to taste, lemon juice, garlic and olive oil in a food processor and process into a coarse paste.
Place the olive pesto in a large bowl with ½ cup of the water the pasta was cooked in. Mix well.
Add the steamed green beans, boiled potatoes, and the cooked linguine and stir together vigorously until everything is well mixed.
Add more salt and ground black pepper if needed.
Serve warm or at room temperature. I like a small drizzle of extra virgin olive oil on my pasta before I eat.