my daily click 150812

August 15, 2012

somedays it is all about the temptation…

 Serves 6
Cooking time: Less than 30 minutes

Basil Pesto

2 cups loosely packed basil leaves
½ cup (125ml) extra-virgin olive oil
¼ cup (35g) chopped walnuts, almonds or pinenuts
2 cloves garlic, peeled
½ cup (50g) freshly grated parmesan
2 tbsp grated pecorino

Ingredients
2 medium desiree potatoes, peeled and cut into 1-2cm cubes
500g dried linguine
200g green beans, trimmed
½ cup (50g) grated parmesan

2 tbsp grated pecorino

Method

1 To make pesto, combine basil, oil, nuts and garlic in a food processor and whiz until smooth. Transfer to a bowl and refrigerate. Just before serving, stir in cheeses and check seasoning.

2 Meanwhile, bring a large saucepan of salted water to the boil, add potatoes and cook 2mins. Add linguine; 4mins before pasta is cooked, add beans and cook until pasta is al dente. Drain, reserving a small jugful of cooking water.

3 Transfer pasta to a bowl, lightly coat with pesto (moisten with cooking water if necessary). Toss parmesan through. Serve with salad on the side.

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