Pasta with Genovese Pesto
Ingredients
- 400 gLinguine (dry pasta)
- 50 gBasil (fresh leaves)
- 100 mlExtra virgin olive oil (high quality)
- 50 gParmesan cheese (finely grated)
- 30 gPecorino cheese (sheep cheese) (finely grated)
- 30 gPine nut (whole)
- 1 pcGarlic (germ removed)
- 1 pcPotato (1cm cubes)
- 100 gGreen bean (cut in half)
- 1 pinchGray sea salt (for cooking water)
Method
A vibrant green sauce perfectly coating the pasta. The powerful scent of fresh basil blends with the sharp pecorino and the smoothness of olive oil.
- 1
Peel the potato and cut into small one-centimeter cubes. Trim the green beans and cut them in half. These pieces must be small enough to cook at the same time as the pasta.
- 2
Bring a large pot of water to a boil. Salt generously with sea salt. Drop the linguine, potato cubes, and green beans together into the boiling water.
- 3
While the pasta is cooking, crush the garlic with the pine nuts until a paste forms. Add the basil leaves and continue crushing. Stir in the grated parmesan and pecorino, then drizzle in the olive oil until the sauce is creamy.
- 4
Before draining, reserve a ladle of starchy cooking water. Drain the pasta and vegetables. In a bowl, mix everything with the pesto and a little cooking water to loosen the sauce. It should coat every piece of pasta brilliantly.
Frequently asked questions
How do you get this dish right?
- Never heat the pesto, the heat would turn the basil bitter and it would lose its fresh taste.
- Cooking water is the secret: its starch allows the sauce to stick well to the pasta.
- The potatoes should be slightly melting to bind everything together.
How long does this dish keep?
Consume immediately. Pesto oxidizes quickly when exposed to air.
