Linguine Al Pesto Genovese
By: Anonymous
Published: Saturday, December 5, 2009 - 12:13am

Ingredients




1 1/2 pounds Linguine
2 smalls Potatoes, peel, small cube
1/2 cup Froz string beans, chopped
Salt
Freshly ground black pepper
3 1/2 ounces Roasted pine nuts
2 cl Garlic, large,peel & crush
3 cups Fresh basil, wash & dry
1 cup Parmigiano-Reggiano cheese freshly grated
Extra virgin olive oil

Preparation

1 To prepare the pesto sauce: Mix all the ingredients by hand in a mortar or use a food processor. Puree the garlic, most of the pine nuts and cheese, the basil and oil (add enough oil to produce a light puree with the consistency of a tomato sauce). Pour the puree into a small bowl and let it stand at room temperature for at least 1 hour. Put the potatoes and string beans into a large pot containing 7 pints (6L) of cold water set over high heat. As soon as the water comes to a rolling boil, add salt and return to a boil. Cook the linguine al dente. Meanwhile in a 
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Tags:

EuropeanMediterraneanItalianpasta 


Yield:




4.0 servings





Added:

    Saturday, December 5, 2009 - 12:13am  


Creator: 

Anonymous 










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