Linguine al Pesto
Ingredients:
1 pach of linguine (trofie will be great as well)
250g haricots
2-3 potatoes
2 bunch of basil
1 or 2 Garlic Cloves (Italian is better and in this case one may be enough)
1 TBS pine kernel (traditional but if don't have it don't worry too much)
(1 TBS walnut -- some families add it)
150g parmigiano
150 pecorino romano
Extravirgin olive oil
milk (this is purely my add but try it and let me know)
Wash and clean the haricots, peal the potatoes and chop them in cubes. Take the tall pot to cook the pasta, add in it haricots, potatoes and cold water, and boil them until the potatoes are almost cooked. (don't tell anybody i said it, but if you don't have time, you can avoid haricots and potato and just boil water)
Now let's prepare the pesto sauce, take your pestle and ... ok, ok you can use the food processor, it is not going to be according to the tradition, but the result is still satisfactory.
Put in the food processor basil, garlic, pine kernel, (walnut if you like it), parmigiano, pecorino and a good splash of oliv oil. Start processing it, with small spikes, you don't want to heat too much the mixture because the basil will change color, reducing the beauty of the dish. Likely the mixture is too dense and it has some problem to be processed, you can add olive oil and process until you get the right creamy consistency. I prefer instead of adding only oil to add some milk (even fat free) from the fridge, it spear you some calories, and it helps a lot keeping a shining green color and a creamy and refreshing sensation when you eat it.
if you don't prepare the mixture at the last minutes, you can preserve it in the fridge pouring on it a bit of olive oil.
If our potatoes are almost cooked it is time cook our pasta, salt the water and if you are about to cook linguine, than add to the water a splash of olive oil, linguine tents to steak together, with a bit of oil in the water and mixing them carefully at the beginning it will not happen.
As usual cook the pasta one minute less than the reccomanded cooking time, drain it together with haricots and potato and mix it with the pesto sauce we prepared, serve it!
Buon Appetito!
Ingredients:
1 pach of linguine (trofie will be great as well)
250g haricots
2-3 potatoes
2 bunch of basil
1 or 2 Garlic Cloves (Italian is better and in this case one may be enough)
1 TBS pine kernel (traditional but if don't have it don't worry too much)
(1 TBS walnut -- some families add it)
150g parmigiano
150 pecorino romano
Extravirgin olive oil
milk (this is purely my add but try it and let me know)
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Wash and clean the haricots, peal the potatoes and chop them in cubes. Take the tall pot to cook the pasta, add in it haricots, potatoes and cold water, and boil them until the potatoes are almost cooked. (don't tell anybody i said it, but if you don't have time, you can avoid haricots and potato and just boil water)
Now let's prepare the pesto sauce, take your pestle and ... ok, ok you can use the food processor, it is not going to be according to the tradition, but the result is still satisfactory.
Put in the food processor basil, garlic, pine kernel, (walnut if you like it), parmigiano, pecorino and a good splash of oliv oil. Start processing it, with small spikes, you don't want to heat too much the mixture because the basil will change color, reducing the beauty of the dish. Likely the mixture is too dense and it has some problem to be processed, you can add olive oil and process until you get the right creamy consistency. I prefer instead of adding only oil to add some milk (even fat free) from the fridge, it spear you some calories, and it helps a lot keeping a shining green color and a creamy and refreshing sensation when you eat it.
if you don't prepare the mixture at the last minutes, you can preserve it in the fridge pouring on it a bit of olive oil.
If our potatoes are almost cooked it is time cook our pasta, salt the water and if you are about to cook linguine, than add to the water a splash of olive oil, linguine tents to steak together, with a bit of oil in the water and mixing them carefully at the beginning it will not happen.
As usual cook the pasta one minute less than the reccomanded cooking time, drain it together with haricots and potato and mix it with the pesto sauce we prepared, serve it!
Buon Appetito!