Linguine With String Beans, Boiled Potatoes and Pesto
Published July 30, 1994
- Total Time
- 30 minutes
- Rating
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Ingredients
FOR THE PESTO SAUCE
2 cups fresh basil leaves
3 tablespoons lightly toasted pine nuts
2 cloves garlic, green part removed
1 teaspoon salt
Freshly ground pepper to taste
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese plus some to serve at the table
3 tablespoons freshly grated pecorino cheese
FOR THE PASTA
1 pound linguine
½ pound string beans, trimmed into 1 ½-inch pieces
3 medium boiled potatoes, cut into slivers about 1 ½ inches long
Nutritional analysis per serving (6 servings)
80 grams carbs; 13 milligrams cholesterol; 632 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 26 grams fat; 6 grams fiber; 608 milligrams sodium; 19 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the basil, pine nuts, garlic, salt and pepper in a blender and mix at high speed. Scrape down the sides of the blender with a spatula and mix again. Slowly add the olive oil and blend until you have an emulsion. Pour the mixture into a bowl and by hand, fold in the Parmesan and pecorino cheeses.
- Step 2
Bring six quarts salted water to boil for the pasta. Steam the beans until they are cooked (about 10 to 15 minutes).
- Step 3
Cook the pasta until al dente. Drain and toss with the pesto sauce. Fold in the string beans and the potatoes. Correct seasoning and serve with grated Parmesan cheese passed separately.
Private Notes