Pasta with pesto or even gnocchi or the Ligurian speciality pasta, trofie. The secret is actually in the potatoes and beans, two fundamental ingredients which many people neglect but which were part of the original recipe and should be cooked together with the pasta according to the Italian tradition. For a more rustic flavor make the pesto at home, otherwise it can be bought ready-made.
Ingredients for 4:
- 350 g of spaghetti, trofie, linguine or the pasta of your choice
- 2 medium potatoes
- 50 gr of green beans
For the pesto:
- 2 handfuls of basil
- 2 cloves of garlic
- 25 gr of pecorino cheese
- 25 gr of parmigiano cheese
- 50 gr of shelled pine nuts
- 1/2 glass of olive oil
- 1 pinch of salt
For the pesto: wash and dry the basil leaves, peel the garlic cloves. If you don’t have a mortar and pestle to mix the ingredients, put the half glass of olive oil, the pine nuts, the basil, the garlic and the pinch of salt in a blender and pulse briefly on medium speed. The end result should have a coarse consistency, not creamy. Add the two grated cheeses and blend again. The pesto is ready.
For the pasta: boil the pasta together with the sliced potatoes and green beans in a pan with plenty of salted water.
Drain the water and mix in the pesto, add plenty of parmesan cheese and a clove of garlic according to taste.
Pair this dish with Catarratto – Chardonnay I.G.T. Sicilia and enjoy it!