Pasta Alla Genovese

Summary

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

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Instructions

1. 1. Toast the pine nuts in a pan until golden brown. Let cool on a plate. Set aside 1/3.
2. 2. Finely grate the parmesan. Set aside 1/3.
3. 3. Chop the garlic. Pluck the basil leaves.
4. 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. 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. 6. Drain the potato and noodle mixture, collecting 100 ml of the pasta water.
7. 7. Mix the mixture with the pesto and pasta water and pepper. Sprinkle with the remaining pine nuts and parmesan.