Linguine al pesto genovese

Yield: 4 Servings

Measure Ingredient
1½ pounds Linguine
2 smalls Potatoes, peel, small cube
½ cup Froz string beans, chopped
\N \N Salt
\N \N Freshly ground black pepper
3½ ounce Roasted pine nuts
2 cloves Garlic, large,peel & crush
3 cups Fresh basil, wash & dry
1 cup Parmigiano-Reggiano cheese freshly grated
\N \N Extra virgin olive oil

To prepare the pesto sauce: Mix all the ingredients by hand in a mortar or use a food processor. Puree the garlic, most of the pine nuts and cheese, the basil and oil (add enough oil to produce a light puree with the consistency of a tomato sauce). Pour the puree into a small bowl and let it stand at room temperature for at least 1 hour.

Put the potatoes and string beans into a large pot containing 7 pints (6L) of cold water set over high heat. As soon as the water comes to a rolling boil, add salt and return to a boil. Cook the linguine al dente. Meanwhile in a serving bowl, mix the pestowith more oil and the rest of the pine nuts. Remove the pasta, potatoes and string beans from the water, drain thoroughly and add to the oil and pesto mixture. Top with more Parmigiano-Reggiano, mix gently and serve

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