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PastaItalianMediterranean
Linguine Al Pesto Genovese
Anonymous
1 minutes
4 servings
BeginnerTotal Steps
5
Ingredients
10
Tools Needed
5
Ingredients
- 1.5 pounds Linguine
- 2 small Potatoes, peeled, small cubed
- 0.5 cup Frozen string beans, chopped
- Salt
- Freshly ground black pepper
- 3.5 ounces Roasted pine nuts
- 2 cloves Large garlic, peeled and crushed
- 3 cups Fresh basil, washed and dried
- 1 cup Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil
Instructions
1
Step 1
To prepare the pesto sauce: Combine the garlic, most of the pine nuts, cheese, basil, and extra virgin olive oil in a mortar or food processor. Puree until a light consistency, similar to tomato sauce, is achieved, adding enough olive oil as needed.
2
Step 2
at least 1 hour
Pour the pesto puree into a small bowl and let it stand at room temperature.
3
Step 3
Put the peeled and small cubed potatoes and chopped string beans into a large pot containing 7 pints (6L) of cold water set over high heat.
4
Step 4
As soon as the water comes to a rolling boil, add salt and return to a boil. Cook the linguine al dente (with the potatoes and string beans).
5
Step 5
Meanwhile, in a serving...
Tools & Equipment
Mortar
Food processor
Small bowl
Large pot
Serving bowl
Tags
PastaItalianMediterraneanEuropean