Linguini with pesto with potatoes and green beans

20 min
4 Persone
20 min
INGREDIENTI: per 4 persone

11.5 oz Barilla Linguini

3 tbsp basil

1 tbsp pine nuts

2 oz Parmigiano Reggiano cheese, grated

1.5 oz matured Pecorino cheesed, grated

1 clove garlic

3.5 oz green beans

7 oz potato

7 fl oz extra virgin olive oil (preferably from Liguria)

salt to taste


Clean and wash the basil, then pat dry with a kitchen towel.

Smash in a mortar the basil, pie nuts, garlic, oil, a pinch of salt and the grated cheeses.

Alternatively, blend in a mixer by pulsing so the pesto does not overheat.

Pour in a bowl and cover with extra virgin olive oil.

Boil in salted water the potatoes diced and the green beans cut in pieces.

After 5 minutes, cook the pasta in the same pot.

Drain everything, dress with the pesto and mix well diluting with some of the cooking water and a ribbon of raw oil.

Spring Summer Dry Eggs free Long Vegetarian
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