VIERI Pasta al pesto con patate e faglioni
main course | pasta | beans | pesto
Ingredients for 1 glass of pesto
5 bunches of fresh basil
1 handball of pine nuts (best from the health food shop)
2 cloves of garlic
50 g butter
100 ml olive oil
Ingredients for 4-6 persons
2-3 large potatoes
200 g green beans
400 g pasta (separated)
For the pesto, wash the basil and pluck the leaves from the stems. Puree them in a blender with the pine nuts, garlic cloves, butter, olive oil and a little salt. Done!
For the pasta, cut the peeled potatoes into small pieces and put them in a large pot of boiling salted water with the cleaned green beans. Cook for about 15 minutes, then add the pasta. Before draining, skim some pasta water and dilute 6 - 8 tablespoons of pesto with it.
Drain the pasta and vegetables, mix with the pesto sauce and sprinkle with grated parmesan, serve immediately.
Tip Pesto will keep in the fridge for a few weeks if you make sure that it is always covered with olive oil. You can also put the freshly made pesto in ice cube trays and freeze it, so you always have it in stock in portions.