adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Linguine with basil pesto, potatoes & beans
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate potatoes and beans with a divine Ligurian pesto from Chef Tobie Puttock.
Ingredients:
  • 4 (about 270g) baby Cream Delight potatoes, scrubbed, quartered
  • 350g Golden Pasta Mixed Linguine
  • 150g green round beans, halved diagonally
  • 40g (1/2 cup) finely grated parmesan (or vegetarian hard cheese)
  • 75g fresh basil, leaves picked
  • 40.00 ml pine nuts
  • 1 garlic clove
  • 125ml-160ml (1/2 cup-2/3 cup) extra virgin olive oil
  • 1-10.50 gm lemon juice
Instructions:
  • Create a fragrant basil pesto by combining fresh basil leaves, pine nuts, garlic, and a pinch of salt in a mortar. Use the pestle to pound the ingredients into a smooth paste. Gradually incorporate oil while stirring continuously until the mixture is thoroughly blended. Finish by adding lemon juice, adjusting seasoning to taste.
  • Boil the potato in a large saucepan of salted water for 10 minutes until tender. Transfer to a large bowl using a slotted spoon.
  • Simultaneously, cook the pasta in a large saucepan of salted boiling water until al dente. Add the beans during the last 2 minutes of cooking. Drain the pasta.
  • Combine the pasta mixture and parmesan with the potato, toss well, and divide among plates. Drizzle with fresh basil pesto and season to taste.

Similar Recipes