INGREDIENTS
– Potatoes (3)
– 500g of linguine
– 1/2 cup of fresh basil
– 1 garlic
– Olive oil
– 1/4 cup of Parmesa
– 1/4 cup of pinenuts
– 120g of green beans
DIRECTIONS
Peel and chop 3 small potatoes into cubes. Put them on to boil in a big bot of water that can accommodate the pasta later on.
While they’re cooking, in a mortar grind a pinch of sea salt, 1/2 a cup of fresh basil, 1 garlic clove diced, a splash of olive oil, 1/4 cup of grated Parmesan and 1/4 cup of pinenuts with a pestle until amalgamated but still slightly textured.
Chop about 120g of green beans in half and add them to the pot of boiling potatoes, along with 500g of linguine. When the pasta is cooked, drain the potatoes, beans and pasta and throw everything back into the hot pot with the heat off and add the pesto. Mix thoroughly and don’t worry if some of the potato breaks up – that’s how it’s supposed to be. Top with a drizzle of olive oil and extra Parmesan cheese.