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Linguine with pesto

The linguine pasta with pesto that we present to you is an ancient recipe that can often be found in typical restaurants of Liguria. This version of the recipe is made richer because we add green beans and potatoes to the sauce. It is a delicate and appetising dish with aromas and flavours of the Ligurian riviera.

HOW TO

Ingredients for 4 people

  • 350 g of Gran Sasso linguine
  • 200 g of green beans
  • 2 medium potatoes
  • Organic Pesto "alla Genovese"
  • 2 tbsp extra virgin olive oil


    To prepare the pesto linguine, first clean the green beans and eliminate the stringy parts, let them soak in abundant salted water, drain them while they are still crunchy and cut them in half. Clean up the potatoes and cut them into cubes of 1-1 1/2 cm in size and let them cook in abundant salted water. Once the water boils, add the linguine pasta. Put the green beans in a salad dish and add the jar of organic pesto "alla Genovese", the two tablespoons of extra virgin olive oil and a few spoons of water from the pasta.

    Drain the pasta with the potatoes, pour into the bowl and mix it all together. Serve adding a leaf or two of basil and some grated Parmesan Reggiano cheese.

    If you would like to surprise your taste buds even more, accompany the pasta with a Vermentino di Gallura white wine.
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