Trenette al pesto (2)
Instructions
Pass in four beautiful moulinex handfuls basil leaves, 2 cloves of garlic, 2 tablespoons Parmesan cheese, 2 tablespoons pecorino romano and about half a glass of good oil.
Bring to boil water for the pasta and then Peel the potatoes and make them into thin slices (trenette thickness); clean 3 handfuls of green beans.
When the water starts to boil, put the salt, potato slices and beans; the resumption of the boil pour into the pot the trenette.
Waiting for cooking, al dente, use a bit of the pasta water to thin the pesto, collected in a bowl, then strain and season vegetables and trenette with pesto.
Note: the ligurians argue that Basil should be cultivated in large milk; to get a pale green pesto you have to put in the Blender a few grains of coarse salt and a bit of butter.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 4 handfuls of basil leaves
- 2 cloves of garlic
- 2 tablespoons of grated parmesan cheese
- 2 tablespoons of grated pecorino romano cheese
- 3 potatoes
- 3 handfuls of green beans
- 1/2 cup of olive oil extra virgin
- Salt