Servings: 5
Calories: 621kcal
Equipment
- Blender
Ingredients
For the Homemade Pesto
- 2½ cups basil leaves
- ½ cup olive oil extra virgin
- ½ tbsp parmesan
- 2 tbsp pecorino
- 2 cloves garlic
- 1 tbsp pine nuts
- ⅛ tsp salt
For the Pasta
- 1.5 gallon water
- 2 tbsp salt kosher
- 1 pound pasta linguine
- 1⅔ cup potatoes cubed
- 1⅔ cup green beans chopped
Instructions
To make the pesto
- Add in the cup of a blender the basil, the garlic, 6 tablespoons of parmesan, 2 tablespoons of pecorino cheese, the pine nuts and 1 tablespoon of EVOO. Blend until the ingredients come together in a paste.
- Continue blending as you gradually add the olive oil, until everything is blended together and it appears creamy.
To make the Pasta
- Before starting to prepare the pesto, put a pot of water on the stove top and bring to a boil.
- When the water is boiling, add 2 tbsp salt (see notes), the pasta, the green beans and the potatoes.
- Cook as per the time in the instructions. It should be al dente. Transfer 2 tbsp of the cooking water (see notes) to the Pesto Sauce you just made, so it will coat better.
- Put a splash of cold tap water to the pasta pot, so that it will stop the cooking (see notes) and then with a slotted spoon, transfer the pasta directly to the bowl where you have the Pesto.
- Add 2 tbsp of the pasta cooking water (see notes), toss the pasta, plate it and sprinkle on top some fresh basil leaves, pine nuts and serve it. MANGIA and enjoy!
Notes
- For the homemade pesto do not add more than the salt specified, the Parmesan and Pecorino are already salty.
- Always add salt to the water before boiling, regardless of the sauce you will put on your pasta. The ratio is 1 to 2 tbsp per pound of pasta, depending on the salt you will use.
- While the pasta is cooking, remove half a cup of the cooking water, you will use to dilute your sauce.
- Once the pasta is ready switch off the stove, quickly take the pot to your sink, and add a bit of cold running water to stop the cooking. This will ensure your pasta is “al dente” (firm to the tooth).
- Add the pasta to the pot or bowl where you have the sauce, add 2 tablespoons of the pasta cooking water, which will help it better coat your pasta and toss until all is combined.
Nutrition
Calories: 621kcal | Carbohydrates: 84g | Protein: 15g | Fat: 25g | Sodium: 2951mg | Potassium: 630mg | Fiber: 6g | Sugar: 4g | Vitamin A: 901IU | Vitamin C: 21mg | Calcium: 126mg | Iron: 3mg
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