Pasta Alla Genovese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g pine nuts
- 70 g parmesan cheese
- 1 clove garlic
- 1 bunch basil
- 100 ml olive oil, good
- pepper
- 1 squirt lemon juice
- 300 g beans, reen
- 250 g potato (s), mainly waxy
- salt
- 300 g linuine
Print Recipe
Pin Recipe Instructions
- 1. Toast the pine nuts in a pan until golden brown. Let cool on a plate. Set aside 1/3.
- 2. Finely grate the parmesan. Set aside 1/3.
- 3. Chop the garlic. Pluck the basil leaves.
- 4. Put the pine nuts, parmesan, garlic and basil in a lightning chopper and chop. Mix in the oil only briefly, otherwise it can become bitter. Season the pesto with pepper and lemon juice.
- 5. Clean the beans and cut in half. Peel the potatoes and cut into 1 cm cubes. Cook the potatoes in a large saucepan with boiling salted water for 5 minutes. Add the beans and pasta and cook according to the instructions on the package for the pasta (approx. 8-10 minutes).
- 6. Drain the potato and noodle mixture, collecting 100 ml of the pasta water.
- 7. Mix the mixture with the pesto and pasta water and pepper. Sprinkle with the remaining pine nuts and parmesan.
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