Linguine Al Pesto Genovese (v) Recipe

Time30m

Serves4

Egg Pasta, Green Beans, Potatoes, Basil Pesto, Pine Nuts, Pecorino Romano

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Ingredients

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1
Prepare the Potatoes
Peel the potatoes and cut them into small cubes. Boil in salted water until tender, about 10-15 minutes.
2
Cook the Green Beans
In the same pot, add the green beans to the boiling water with the potatoes for the last 5 minutes of cooking. Drain both once cooked.
3
Cook the Linguine
In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
4
Combine Ingredients
In a large mixing bowl, combine the drained linguine, potatoes, and green beans. Add the basil pesto and toss gently to coat. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5
Serve
Serve hot, garnished with pine nuts, grated Pecorino Romano cheese, a drizzle of olive oil, and freshly ground black pepper to taste.