Print
Email
Add a photoServings: 4
Ingredients
- 1 1/2 lb Linguine
- 2 sm Potatoes, peel, small cube
- 1/2 c. Froz string beans, minced Salt Freshly grnd black pepper
- 3 1/2 ounce Roasted pine nuts
- 2 cl Garlic, large,peel & crush
- 3 c. Fresh basil, wash & dry
- 1 c. Parmigiano-Reggiano cheese freshly grated Extra virgin extra virgin olive oil
Directions
- To prepare the pesto sauce: Mix all the ingredients by hand in a mortar or possibly use a food processor. Puree the garlic, most of the pine nuts and cheese, the basil and oil (add in sufficient oil to produce a light puree with the consistency of a tomato sauce). Pour the puree into a small bowl and let it stand at room temperature for at least 1 hour. Put the potatoes and string beans into a large pot containing 7 pints (6L) of cool water set over high heat. As soon as the water comes to a rolling boil, add in salt and return to a boil. Cook the linguine al dente. Meanwhile in a serving bowl, mix the pestowith more oil and the rest of the pine nuts. Remove the pasta, potatoes and string beans from the water, drain thoroughly and add in to the oil and pesto mix. Top with more Parmigiano-Reggiano, mix gently and serve
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 813 | |
| Calories from Fat 132 | 16% |
| Total Fat 15.77g | 20% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 801mg | 23% |
| Total Carbs 141.38g | 38% |
| Dietary Fiber 7.8g | 26% |
| Sugars 5.77g | 4% |
| Protein 26.53g | 42% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
