Ingredients: Per 4 servings
- 1 lb linguine
- ⅝ lb basil
- 3 oz pine nuts
- 4 cups extra virgin olive oil
- 1 lb potatoes
- 1 lb purple potatoes
- ⅝ lb green beans
- ⅝ lb baby squids
For the “pesto”: blend the pine nuts with 100 mil olive oil. When homogeneous, add the basil and keep on blending. Once smooth, add some olive oil on the top and place it in the fridge.
Peel potatoes and dice them (1/2 cm size). Cook them for 4 minutes in salted boiling water and cool it down in some cold water. Wash and cut the green beans (1/2 cm size as well). Cook them in salted boiling water and cool it down. Drain and place in a sauce pan with some olive oil. Keep it warm, on a low heat.
Cook the linguine in salted boiling water and season with the pesto sauce. Add some water (the one used to cook pasta). Fry the grey shrimps. Drain them. Garnish the linguine with the potatoes, the green beans, the fried grey shrimps and some basil leaves.