Linguine with pesto, potatoes and green beanS
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make.
This dish should be made with plain, ordinary dried pasta; under no circumstances should you use egg pasta. The ideal shape is a long, flattened noodle sometimes called linguine and sometimes trenette. Spaghetti will do at a pinch.
Frozen green beans are ideal for this dish so do not feel compelled to use fresh.
The potatoes should cook in the time it takes to bring the pasta water to the boil and for the pasta to cook..
Ingredients (For 4 hungry people)
10 medium new potatoes, well scrubbed
120 g frozen green beans, defrosted
350 g linguine (see above)
4 heaped tablespoons pesto
Salt and pepper
Very good olive oil
Cover the potatoes with water, season with a little salt and put to boil. Drain the beans and pat dry.
Put a large pan of lightly salted water to boil. When the water is at a rolling boil add the pasta and immediately give it a good stir to separate the strands.
Check the potatoes and if ready drain, refresh in cold water, drain, cut into 5ml slices and transfer to a bowl. Add the beans and the pesto. Film the top of the vegetables and pesto with a generous amount of olive oil.
After eight minutes of cooking the pasta remove a medium ladle of the cooking water and set aside in a jug. Check the pasta and if just tender with a little resistance to the teeth drain in a colander and return to the pan. Add the vegetables and pesto and the reserved water.
Toss over a high heat, check seasoning and adjust if deemed necessary.
Serve with indecent haste.