Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 4 ounces (120 gr) small basil leaves
- 1 garlic clove, chopped
- 1 ounce (30 gr) pine nuts
- 1/4 cup (60 cc) extra-virgin olive oil from Liguria
- 2 Tablespoons parmigiano reggiano cheese, freshly grated
- 1 pound (450 gr) small tender green beans
- 1 pound (450 gr) new potatoes, peeled and cut into large dices
- 1 pound (450 gr) linguine pasta
- 4 ounces (115 gr) parmigiano reggiano cheese, freshly grated for topping
Transfer to a nonmetallic bowl or jar. Cover with a drizzle of olive oil and reserve.
In a stockpot, boil the beans and potatoes in salted water, until tender. Remove the vegetables from the pot; and in the same water, cook the linguini pasta, following manufacturer's instructions, testing for readiness from time to time.
Just before the pasta is al dente (firm but not too soft or overcooked) return the vegetables to the pot, and finish cooking. Drain the pasta and vegetables, transfer to a bowl, top with the pesto sauce and the grated parmigiano cheese. Toss, and serve immediately.
Notes: If you want to store pesto for a longer time, do not add the cheese; it will ferment and become rancid in a short time, dramatically changing the flavor of the pesto.
Store the pesto in a glass jar tightly sealed. Make sure the sauce is fully covered with olive oil to prevent darkening of the pesto. Use only nonmetallic containers and tools. Store the jar in the refrigerator for several weeks. Stir freshly grated parmigiano reggiano cheese and salt into the sauce just before serving. Pesto can be used in many preparations, including lasagne, soups, and gnocchi.
Yield: 4 servings
Recipe Source: The Timeless Art of Italian Cuisine by Anna Maria Volpi (Publisher Palatino, Inc)
Reprinted with permission.