Friday, 15 October 2010

Pesto, Potato and Green Beans

This recipe is taken from an absolutely beautifully designed book called
The Geometry of Pasta
by Caz Hildebrand & Jacob Kenedy

- it's worth owning the book just for the look of it,
but the recipes are wonderful too.

Linguine - enough for 2 (other pasta shapes are good too)
150g new potatoes
100g fine green beans

Pesto Genovese:
100g bunch of fresh basil
1 clove of garlic
100g Parmesan - grated
100g Pecorino - grated
100g pine nuts
175 ml extra virgin olive oil
25g butter - softened

Blend all the Pesto ingredients together - but leave a little texture, dont make it smooth.

Peel the potatoes and slice very evenly - 1 - 2 mm thick.
Top and tail the green beans and cut into 3 cm lengths.

In a pan of well-salted water, boil your pasta,

Add the beans and potato approx. 5 mins before the end of cooking the pasta.

Drain the pasta and serve with a dollop of the pesto on top to stir in at the table.

This recipe suggests making your own pasta, but to make the recipe easier, I haven't given the full instructions.

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