|Italian genovese pesto
Cut off the ends of the green beans and cook in salted water.
Take out the beans, keep the water boiling and add the potatoes, cut in small cubes.
When the water boils again put the pasta in.
Put the pesto in a serving bowl, add two tablespoons of cooking water and mix vigorously.
When the pasta is cooked put the green beans in the cooking water, let them warm up for a few seconds, and drain everything.
Put the pasta and veggies in the pesto and mix well.
Want to prepare you own quick pesto?
In Italy we prepare Pesto with a mortar, so don’t tell anybody we
gave you this quick recipe!
Put 1 peeled garlic clove, 1 teaspoon of salt, 25gr of basil leaves, 70gr of Parmigiano Reggiano, 15gr of pine nuts and 3 tablespoons of olive oil in a mixer.
Mix until creamy. Fatto!