Pasta al Pesto
Elevate your dinner with vibrant pasta al pesto, bursting with fresh basil and nutty flavors.
Ingredients
- 500 g trofie or linguine
- 100 g fresh basil
- 1 garlic clove
- 40 g pine nuts
- 60 g finely grated parmesan
- 40 g finely grated pecorino
- 1.5 dl olive oil
- 1 tsp salt
- 300 g potatoes
- 200 g green beans
- 2 l water
- 3 tbsp salt for the pasta water
How to make it
- Peel the potatoes and cut them into small cubes. Trim the green beans and cut them into bite-sized pieces.
- Bring the 2 l water and 3 tbsp salt to a boil in a large pot. Add the potatoes and green beans and cook for 5 minutes.
- Add the pasta to the same pot and cook until al dente, with the vegetables tender but still bright, about 8 to 10 minutes depending on the pasta shape.
- Meanwhile, crush the garlic with the basil, pine nuts, 1 tsp salt, parmesan and pecorino in a mortar or bowl until you have a coarse, fragrant paste, then work in the olive oil in a steady stream until the pesto turns thick and glossy.
- Lift the pasta, potatoes and green beans directly into a warm bowl, saving a little of the cooking water.
- Stir the pesto through the hot pasta with a splash of the starchy cooking water until the sauce turns silky and coats the trofie or linguine.
- Serve immediately in shallow bowls with the green beans and potato cubes distributed through the pasta and a fresh green sheen on top.
