| 20 |
| Serves: people |
It is hard to improve a plate of pasta dressed with pesto, the only successful tweak is adding a handful of fresh green beans and some thinly sliced potatoes as they do in Genoa. If you haven't tried this combination yet, please do, you'll love it!
|
INGREDIENTS
|
|
INSTRUCTIONS
- Bring a large pan of salted water to the boil.
- To make the pesto wash the basil leaves. Peel and crush the garlic. Put the basil, cheeses, garlic and pine nuts in a blender and blitz to a course texture. Add the olive oil and blitz to a paste. Transfer the pesto to a bowl and cover with cling film.
- Wash and cut the potatoes into 1cm slices. Top and tail the green beans and cut into 4cm length.
- Add the pasta and potatoes to the water and bring back to the boil. Allow to boil for 5 minutes then add the green beans and finish cooking as per packet instructions.
- Drain the pasta and vegetables and toss together with the pesto.
- Serve with extra parmesan and pecorino.
Leave A Comment