| Linguine Al Pesto Genovese
1 1/2 pounds of Linguine
2 small Potatoes, peel, small cube
1/2 cup of frozen string beans, chopped
Salt
Freshly ground black pepper
3 1/2 ounces of Roasted pine nuts
2 cloves Garlic, large, peel & crush
3 cups of fresh basil, wash & dry
1 cup of Parmigiano-Reggiano cheese
Extra virgin olive oil |
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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 serving bowl, mix the pesto with more oil and the rest of the pine nuts. Remove the pasta, potatoes and string beans from the water, drain thoroughly and add to the oil and pesto mixture. Top with more Parmigiano-Reggiano, mix gently and serve
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