Linguine al Pesto Genovese

Linguine al Pesto Genovese

© Betina Hastoft

Linguine al Pesto Genovese

Linguine al Pesto Genovese

© Betina Hastoft

For the pesto

Ingredients (Serves 4)

4
bunch
basil
1
clove
garlic
30
g
pine nuts
125
ml
olive oil
4
tablespoon
Parmesan cheese, grated, plus extra to serve
4
tablespoon
mature pecorino cheese, grated, plus extra to serve

For the pasta

Ingredients (Serves 4)

300
g
linguine
1
large potato, peeled and cubed
300
g
green beans, trimmed and halved
1
tablespoon
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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