Ingredients
- For the Pesto:
- 1 ounce (25-30 grams) Basil leaves (a good bunch)
- 1/4 cup Fruity, flavorful extra virgin olive oil
- 3 tablespoons Grated Parmesan (Parmigiano Reggiano)
- 1 tablespoon Grated Pecorino (or use more Parmesan)
- 1 handful Lightly toasted walnuts or pine nuts
- 1 small garlic clove (or half a big one)
- a pinches of salt
- For the Pasta:
- 8.5 ounces (240g) Long shaped pasta (like Linguine or Tagliolini)
- 1 handful Coarse salt, for the pasta water
- 2 tablespoons Reserved starchy pasta water
- 6 ounces (170g) Green beans, trimmed
- (Extra) one medium potato, peeled and diced
- (Extra) More Parmesan, for serving
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