Linguine with Pesto, Potatoes and Green Beans

Linguine with Pesto, Potatoes and Green Beans

by a friend from Liguria
 

You might enjoy this recipe on our tours in Liguria and other regions

 

Ingredients for 4 people:

  • 2 medium potatoes
  • 1/2 pound of green beans
  • 454 grams (1 lb) linguine (we recommend a brand that notes "pasta di gragnano" – or the method of extruding with bronze dies and slowly drying… the superior texture and sauce pairing!)
  • 1 gallon water
  • 1.5 Tsp salt
  • 3/4 cup of pesto sauce*

 

Directions:

  • Clean the green beans and cut off both ends. Then cut them 1-inch long
  • Peel the potatoes and dice them (half inch size)
  • Boil the two vegetables in water and salt. When done, drain (saving the water!) and put vegetables on a side
  • Take the water you have been saving and bring it to a boil.
  • Add the pasta. (The water should taste slightly salty. If not, add salt)
  • Cook the pasta for one minute less than is suggested on the package
  • Taste the pasta before draining it to confirm "al dente."
  • Save 1 Tsp of water (at this point it contains starch) and mix it with the pesto sauce to make it smoother
  • Sauté the drained pasta with the pesto sauce and vegetables for a minute.

 

*Ingredients for pesto sauce: 

  • 2 cup of fresh basil leaves (washed and dried in a salad spinner)
  • 4 Tbsp of Parmigiano Reggiano 
  • 2 Tbsp of Pecorino Sardo
  • 1/3 cup of pine nuts
  • 1/3 cup + 1 Tbsp of EVOO
  • 2 garlic cloves
  • pinch of salt

 

Directions:

  • The traditional recipe requires a mortar and pestle to avoid oxidization of basil and in general a better result
  • If you don’t have one and/or are in a hurry, just blend the ingredients in a food processor
  • Feel free to adjust amount of ingredients based on your personal taste!
  • To store pesto sauce in the refrigerator, put in a jar with a layer of EVOO on top.

 

Buon appetito!

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