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Linguine al Pesto Genovese.

Linguine al Pesto Genovese.
© Betina Hastoft
Home Food & Drinks Recipes Cooking Linguine al Pesto Genovese

Linguine al Pesto Genovese

Pasta

Chef Severin Corti serves his version of this classic dish, which comes from the area around Genoa in Liguria and is made with potatoes and green beans. Sprinkle over some grated Pecorino and Parmesan cheese and you have a pasta dinner that practically shouts spring!

Severin Corti

For the pesto

Ingredients (4 servings)
4 bunch basil
1 handful garlic
30 g pine nuts
125 ml olive oil
4 tablespoon(s) Parmesan cheese, grated, plus extra to serve
4 tablespoon(s) mature pecorino cheese, grated, plus extra to serve

For the pasta

Ingredients (4 servings)
300 g linguine
1 large potato, peeled and cubed
300 g green beans, trimmed and halved
1 tablespoon(s) salt
1 handful basil leaves, to serve

Preparation:

  • For the pesto, mix all the ingredients briefly in an electric blender or food processor to make a relatively coarse-grained sauce.
  • Bring a large pot of water to the boil.
  • When the water boils, salt generously and add the linguine together with the potato cubes. Stir well.
  • After about 6 minutes, add the beans and cook for a further 4–5 minutes: the beans should be reasonably soft, but the pasta should be al dente.
  • Reserve at least two ladlefuls of the cooking water. Drain the pasta and return it to the warm pan.
  • Add the pesto to the pasta along with enough of the cooking water to create a rich, silky sauce, stirring gently.
  • Serve in warmed bowls garnished with the basil leaves.
  • Serve with the extra Parmesan and pecorino cheeses separately so that everyone can sprinkle some extra over the pasta as they like.
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