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Linguine Genovese

Healthy, refreshing recipe from Genoa, Italy.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves ２ Prep: 8 min Cook: 15 min

Ingredients

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

Method

1
Here are the ingredients. The Parmigiano reggiano is a standard 20g but you can adjust as you like.
2
Peel the potato and dice 1cm square. Chop the green beans into thirds.
3
Add 1% salt for the amount of water. When boiled, add the pasta, potato and green beans and boil for 10 minutes.
4
Roast the pine nuts in advance and blend with the basil, garlic and olive oil. Add a pinch of salt and blend again.
5
Put Step 4 into a bowl and add 15g grated Parmigiano reggiano and mix well. Season to taste.
6
When Step 3 is cooked, drain and add to the bowl in Step 5.
7
Use tongs to thoroughly mix and incorporate all the ingredients. Add some pasta water if it seems too heavy.
8
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.

Linguine Genovese

Healthy, refreshing recipe from Genoa, Italy.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves ２

Prep: 8 min

Cook: 15 min

Ingredients

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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Linguine Genovese

Recipe ID :978 Posted on 11 AUG 2015
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Serves ２

Prep 8min
Cook 15min
views 4,554
printed 104

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Healthy, refreshing recipe from Genoa, Italy.

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Tobuchan
Recipe By
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Tobuchan
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Ingredients

Print Ingredients Email Ingredients
200g
1 tbsp
3-4 tbsp
30g
1 clove
20g
150g
20

Method

Prep
8min
Cook
15min
1
Here are the ingredients. The Parmigiano reggiano is a standard 20g but you can adjust as you like.
2
Peel the potato and dice 1cm square. Chop the green beans into thirds.
3
Add 1% salt for the amount of water. When boiled, add the pasta, potato and green beans and boil for 10 minutes.
4
Roast the pine nuts in advance and blend with the basil, garlic and olive oil. Add a pinch of salt and blend again.
5
Put Step 4 into a bowl and add 15g grated Parmigiano reggiano and mix well. Season to taste.
6
When Step 3 is cooked, drain and add to the bowl in Step 5.
7
Use tongs to thoroughly mix and incorporate all the ingredients. Add some pasta water if it seems too heavy.
8
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.

Category

Italy Healthy Pasta Vegetarian Cheese Nuts Potato Lunch

Related Genovese Linguini parmigiana reggiano pasta basil pine nuts potato
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