1199 ..^ LLIINNGGUUIINNII^ WWIITTHH^ PPEESSTTOO^ SSAAUUCCEE^
New potatoes and green beans tossed with a basic pesto sauce of basil, garlic, pine
nuts, olive oil, and parmigiano cheese is a marriage made in heaven when tossed with
whole wheat linguine pasta. Prep time is only 15 minutes as well as coo time for a total
of 30 minutes.
Ingredients:
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
2 Tablespoons parmigiano reggiano cheese, freshly grated
Salt
1 pound (450 gr) small tender green beans
1 pound (450 gr) new potatoes, peeled and cut into large dices
1 pound (450 gr) whole wheat linguine pasta
4 ounces (115 gr) parmigiano reggiano cheese, freshly grated for topping
How to prepare:
Wash basil leaves and dry them with a towel. If the basil leaves are large, remove the
center stems with a sharp knife.
Place the garlic, basil, pine nuts, and one third of the extra-virgin olive oil in a food
processor or blender.
Run the blade, and stop occasionally to push the paste down.
Add some more extra-virgin olive oil.
Process the pesto until it is reduced to a fine paste and all the oil has been added.
Stir in the grated parmigiano cheese (see note below for make-ahead instructions)
and salt.
Transfer to a non-metallic 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.