Pasta with Genoese Pesto

This recipe that includes green beans and potatoes is one of the best ways to enjoy Genoese pesto.


«Besides adding fresh flavour, pesto has health benefits. Its ingredients are part of the heart-healthy Mediterranean diet. Plus, certain compounds in the ingredients may reduce your risk of heart disease, diabetes, and cancer.»¹

(1 "Is Pesto Healthy? Types, Ingredients, Nutrients, and Recipe", Healthline.com)


Ingredients:

For the pesto:

  • 1 clove of garlic

  • 60 gr. of basil

  • 35 gr. of aged Sardinian pecorino, grated

  • 25 gr. of parmesan, grated

  • 1 tablespoon of pine nuts

  • 100 ml of extra virgin olive oil

  • coarse sea salt

For the pesto pasta:

  • 400 gr of pasta (preferably orecchiette)

  • 250 gr of potatoes

  • 250 gr of green beans

  • 100 gr of Genoese pesto

  • oil

  • salt

Conversion table: click here


Info:

🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc

👩🏻‍🍳 Cuisine: Italian 🇮🇹

👨‍👩‍👧‍👧 Yield: 4 servings

Time

Preparation: 30 minutes

Cooking: it depends on the chosen pasta.

Resting :

😰 Level: easy

💰 Cost (NZ): $$$$


Method:

For the Pesto:

  1. Detach the basil from the plant, remove the stem and the central rib of each leaf, and wash and dry them.

  2. Crush the garlic and coarse salt in a mortar² for a couple of minutes.

  3. Add the basil and keep pounding. It is important to use the pestle in a rotational direction, without excessive force.

  4. Add the pine nuts, the parmesan and pecorino. Crush the ingredients in the mortar adding the oil, drop by drop. The result should be a smooth sauce.

(2 You can use a mixer or your Thermomix™)


For the pesto pasta:

  1. Clean the green beans by removing the ends and cutting them in half.

  2. Wash, peel the potatoes and cut them into cubes.

  3. Put the water in a large pot, bring to a boil and add the salt.

  4. Add the green beans and potatoes.

  5. After a couple of minutes, add the pasta.

  6. Cook the pasta for the time indicated on the package. The pasta must be cooked "al dente".

  7. Drain everything and pour it into a bowl.

  8. Add the pesto and mix.

  9. Add a drizzle of oil if necessary.




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