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-> [Entrees, Herbs & Spices, Italian, Pastas & Noodles, Pesto, Western European] -> [Linguine al pesto genovese Recipe] |
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Linguine al pesto genovese
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| Artist: |
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| Categories: |
Entrees, Herbs & Spices, Italian, Pastas & Noodles, Pesto, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Linguine | | 2
| small | Potatoes, peel, small cube | | 1/2
| cup | Froz string beans, chopped | | | Salt | | | Freshly ground black pepper | | 3 1/2
| oz | Roasted pine nuts | | 2
| cl | Garlic, large, peel & crush | | 3
| cup | Fresh basil, wash & dry | | 1
| cup | Parmigiano-Reggiano cheese | | | -freshly grated | | | Extra virgin olive oil |
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Procedures:
| 1 | To prepare the pesto sauce: mix all the ingredients by hand in a mortar or use a food processor. | | 2 | Puree the garlic, most of the pine nuts and cheese, the basil and oil (add enough oil to produce a light puree with the consistency of a tomato sauce). | | 3 | Pour the puree into a small bowl and let it stand at room temperature for at least 1 hour. | | 4 | Put the potatoes and string beans into a large pot containing 7 pints (6l) of cold water set over high heat. | | 5 | As soon as the water comes to a rolling boil, add salt and return to a boil. | | 6 | Cook the linguine al dente. | | 7 | Meanwhile in a serving bowl, mix the pestowith more oil and the rest of the pine nuts. | | 8 | Remove the pasta, potatoes and string beans from the water, drain thoroughly and add to the oil and pesto mixture. | | 9 | Top with more parmigiano-reggiano, mix gently and serv |
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