Linguine al Pesto Genovese
Chef Severin Corti serves his version of this classic dish, which comes from the area around Genoa in Liguria and is made with potatoes and green...
- Serves: 4 persons
Ingredients
- 4Bund basil
- 1Handvoll garlic
- 30g pine nuts
- 125ml olive oil
- 4EL Parmesan cheese, grated, plus extra to serve
- 4EL mature pecorino cheese, grated, plus extra to serve
- 300g linguine
- 1large potato, peeled and cubed
- 300g green beans, trimmed and halved
- 1EL salt
- 1Handvoll basil leaves, to serve
Instructions
Step 1
Preparation:Step 2
For the pesto, mix all the ingredients briefly in an electric blender or food processor to make a relatively coarse-grained sauce.Step 3
Bring a large pot of water to the boil.Step 4
When the water boils, salt generously and add the linguine together with the potato cubes. Stir well.Step 5
After about 6 minutes, add the beans and cook for a further 4–5 minutes: the beans should be reasonably soft, but the pasta should be al dente.Step 6
Reserve at least two ladlefuls of the cooking water. Drain the pasta and return it to the warm pan.Step 7
Add the pesto to the pasta along with enough of the cooking water to create a rich, silky sauce, stirring gently.Step 8
Serve in warmed bowls garnished with the basil leaves.Step 9
Serve with the extra Parmesan and pecorino cheeses separately so that everyone can sprinkle some extra over the pasta as they like.