Pasta al Pesto
Experience the vibrant, herbal essence of Liguria with this traditional Pasta al Pesto, where silky noodles meet a velvety emerald sauce. This authentic version includes tender potatoes and green beans, creating a comforting and nutritionally balanced Italian masterpiece.
Prep
15m
Cook
15m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 14 oz 400 g | Trofie or Linguine pasta |
| 2.5 cups 60 g | Fresh basil leaves |
| 0.5 cup 120 ml | Extra virgin olive oil |
| 2 tbsp 30 g | Pine nuts |
| 0.5 cup 50 g | Grated Parmigiano Reggiano |
| 2 tbsp 15 g | Grated Pecorino Romano |
| 2 cloves 10 g | Garlic cloves |
| 1 medium 100 g | Yellow potato, diced |
| 1 cup 100 g | Fresh green beans, trimmed |
| 0.5 tsp 3 g | Sea salt |
2 Method
Step 1. Prepare the pesto by pulsing garlic, pine nuts, and salt in a food processor or mortar and pestle until a paste forms.
Step 2. Add fresh basil leaves and pulse briefly; then gradually stream in the olive oil until emulsified.
Step 3. Stir in the grated Parmigiano and Pecorino cheeses by hand to maintain texture and prevent the cheese from clumping.
Step 4. Bring a large pot of heavily salted water to a boil. Add the diced potatoes and trimmed green beans.
Step 5. After 5 minutes of cooking the vegetables, add the pasta to the same pot and cook until al dente.
Step 6. Reserve one cup of starchy pasta water, then drain the pasta and vegetables.
Step 7. Transfer the pasta and vegetables to a large serving bowl. Add the pesto sauce and small splashes of reserved water, tossing vigorously until a creamy coating forms.
💡 Chef's Tips
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Use a mortar and pestle for the best texture and to prevent the basil from oxidizing due to the heat of food processor blades.
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Never heat the pesto sauce in a pan; the residual heat from the pasta is enough to warm it while preserving the fresh aroma and vibrant color.
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Ensure your basil is completely dry after washing to prevent the sauce from becoming watery.
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