Linguine Genovese

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Linguine Genovese

Recipe ID :978 Posted on 11 AUG 2015

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Serves ２

Prep 8min

Cook 15min

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Healthy, refreshing recipe from Genoa, Italy.

Recipe By

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Tobuchan

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Ingredients

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Linguine		200g
Pine nuts		1 tbsp
Olive oil		3-4 tbsp
Basil leaves		30g
Garlic		1 clove
Parmigiano reggiano		20g
Potato		150g
Green beans		20

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Method

Prep

8min

Cook

15min

Here are the ingredients. The Parmigiano reggiano is a standard 20g but you can adjust as you like.

Peel the potato and dice 1cm square. Chop the green beans into thirds.

Add 1% salt for the amount of water. When boiled, add the pasta, potato and green beans and boil for 10 minutes.

Roast the pine nuts in advance and blend with the basil, garlic and olive oil. Add a pinch of salt and blend again.

Put Step 4 into a bowl and add 15g grated Parmigiano reggiano and mix well. Season to taste.

When Step 3 is cooked, drain and add to the bowl in Step 5.

Use tongs to thoroughly mix and incorporate all the ingredients. Add some pasta water if it seems too heavy.

Transfer to a serving dish and create a mound. Sprinkle with more grated Parmigiano reggiano and 2-3 basil leaves before serving.

Tips & Note

●Basil changes colour quickly when warm, so keep all the equipment cold as much as possible.
●You need to add the pasta to the other ingredients in a bowl, not a frying pan, otherwise the basil will not look fresh and green.
●You can drizzle with olive oil at the end, if you like.

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