Ingredients
300g / 10 oz basil
100g / 3 ½ oz Grana Padano cheese
80g / 3 oz Fiore Sardo cheese
125g / 4 ½ oz pine nuts
2 cloves of garlic
200ml / ⅘ cup extra virgin olive oil
200g / 7 oz of your home-made pesto from above
320g / 11 oz trenette avvantaggiate pasta (if unavailable, use linguine)
2 ½ tablespoons extra-virgin olive oil
60g / 2 oz potatoes
60g / 2 oz green beans
Method
1.
To make the pesto, wash and dry your basil leaves. In a mortar and pestle, grind together the oil, garlic, pine nuts and salt. Add the basil and continue. Finally, grate in both cheeses and mix.
2.
Cook the potatoes and green beans in boiling salted water until soft. Add the pasta and cook until al dente.
3.
Drain your pasta, potatoes and beans, retaining a little cooking water to dilute the pesto.
4.
Add your pesto with the olive oil and stir through to serve.
