Linguine with Pesto Sauce, French Beans and Potatoes
- French Beans - 200 grams, fresh
- Potatoes - 150 grams, pealed
- Trenette (linguine) - 350 grams
- For the pesto:
- Pine Nuts - 100 grams
- Extra Virgin Olive Oil, as needed - 150 grams
- Garlic Clove - 1/2 clove
- Basil - 5 fresh bunches
- Pinch of salt to flavour
- Parmesan Cheese - 60 grams
Wash the basil leaves making sure that the stems are taken off, dry well. Mix together the oil, the pine nuts and the garlic.
Add the basil leaves and the pinch of salt. Mix together without heating the sauce too much.
In a sauce pan of about 20 cm. and 20 cm. high, boil the water with salt, cut the French beans in approx. 4 cm. After 2 minutes add the linguine and after 3 minutes finally add the potatoes.
Once the pasta has finished cooking, drain and season with the pesto sauce, diluted with couple of table spoons of the water from the pasta.