by a friend from Liguria
Ingredients for 4 people:
- 2 medium potatoes
- 1/2 pound of green beans
- 454 grams (1 lb) linguine (we recommend a brand that notes “pasta di gragnano” – or the method of extruding with bronze dies and slowly drying… the superior texture and sauce pairing!)
- 1 gallon water
- 1.5 Tsp salt
- 3/4 cup of pesto sauce*
- Clean the green beans and cut off both ends. Then cut them 1-inch long
- Peel the potatoes and dice them (half inch size)
- Boil the two vegetables in water and salt. When done, drain (saving the water!) and put vegetables on a side
- Take the water you have been saving and bring it to a boil.
- Add the pasta. (The water should taste slightly salty. If not, add salt)
- Cook the pasta for one minute less than is suggested on the package
- Taste the pasta before draining it to confirm “al dente.”
- Save 1 Tsp of water (at this point it contains starch) and mix it with the pesto sauce to make it smoother
- Sauté the drained pasta with the pesto sauce and vegetables for a minute.
*Ingredients for pesto sauce:
- 2 cup of fresh basil leaves (washed and dried in a salad spinner)
- 4 Tbsp of Parmigiano Reggiano
- 2 Tbsp of Pecorino Sardo
- 1/3 cup of pine nuts
- 1/3 cup + 1 Tbsp of EVOO
- 2 garlic cloves
- pinch of salt
- The traditional recipe requires a mortar and pestle to avoid oxidization of basil and in general a better result
- If you don’t have one and/or are in a hurry, just blend the ingredients in a food processor
- Feel free to adjust amount of ingredients based on your personal taste!
- To store pesto sauce in the refrigerator, put in a jar with a layer of EVOO on top.