Recipe Tip: Linguine al Pesto Genovese
Top Recipe for 4 Persons by Severin Corti. All ingredients and tips for getting it right. 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 beans. Sprinkle over some grated Pecorino and Parmesan cheese and you have a pasta dinner that practically shouts spring!
- 4 bunch(es)basil
- 1 clove(s)garlic
- 30 gpine nuts
- 125 mlolive oil
- 4 tablespoonParmesan cheese, grated, plus extra to serve
- 4 tablespoonmature pecorino cheese, grated, plus extra to serve
- 300 glinguine
- 1large potato, peeled and cubed
- 300 ggreen beans, trimmed and halved
- 1 tablespoonsalt
- 1 handfulbasil leaves, to serve
Step 1For the pesto, mix all the ingredients briefly in an electric blender or food processor to make a relatively coarse-grained sauce.
Step 2Bring a large pot of water to the boil.
Step 3When the water boils, salt generously and add the linguine together with the potato cubes. Stir well.
Step 4After 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 5Reserve at least two ladlefuls of the cooking water. Drain the pasta and return it to the warm pan.
Step 6Add the pesto to the pasta along with enough of the cooking water to create a rich, silky sauce, stirring gently.
Step 7Serve in warmed bowls garnished with the basil leaves.
Step 8Serve with the extra Parmesan and pecorino cheeses separately so that everyone can sprinkle some extra over the pasta as they like.
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