The basic recipe for pasta with pesto (basil sauce) is very easy if you have the right ingredients. Put in a pot 2 liters of water and warm up until it bubbles. Add a spoon of salt and taste it. Only after that, add the pasta and continue to cook without lowering the fire. After a few minutes mix the pasta to avoid sticking. There is indicated on the package of pasta cooking time: remember to taste the pasta before draining (times indicated are often indicative only). Season pasta with pesto sauce (that you had prepared in advance according to the tomato sauce recipe): if you want to add an olive oil (better if “extra virgin”). You can serve pasta with some grated pecorino cheese and a few leaves of fresh basil.
Ingredients:
- 350 gr of Pasta
- 250 gr of Green Beans
- 200 gr Potatoes
- A clove of garlic
- 50 gr of Basil leaves
- 70 gr of Parmigiano Reggiano
- 30 gr of Pecorino
- 15 gr of Pine Nuts
- Extra Virgin Olive Oil
- Salt
Preparation:
To make Pesto sauce with potatoes and green beans, you can follow the traditional pesto recipe using pestle and mortar or you can use the mixer to save time.
Put on the fire a large pot plenty of water; while the water boil, peel the potatoes and cut them into dice. Salt the water and then pour the potatoes. Meanwhile, wash the green beans and cut them in half, and put them into the pot. Cook the vegetables for two more minutes, then add also the pasta and continue cooking together for the time writing on the box of pasta.
While the pasta cook, make pesto: put the blades in the mixer, then pour the basil leaves, add a peeled garlic clove, pine nuts, grated Parmesan and grated Pecorino and a pinch of salt.
At this point, operate the blades of the mixer and while the blades are in operation, thread the olive oil from the lid nozzle. Pour the mixture into a large pan.
When the pasta is cooked, drain directly into the pan with the pesto. Mix to flavor all the ingredients and serve it!
Tips and Tricks:
- Add pasta only in hot water
- In Italy people eat the pasta “al dente”, that means not to cooked (the pasta mustn’t spring when you bite it) and not to raw. Dieticians say that the pasta “al dente” is easier to digest.
