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Linguine with basil pesto, potatoes & beans

  • 0:20 Prep
  • 0:15 Cook


  • 4 (about 270g) baby Cream Delight potatoes, scrubbed, quartered
  • 350g Golden Pasta Mixed Linguine
  • 150g green round beans, halved diagonally
  • 40g (1/2 cup) finely grated parmesan (or vegetarian hard cheese)

Basil pesto

  • 75g fresh basil, leaves picked
  • 2 tablespoons pine nuts
  • 1 garlic clove
  • 125ml-160ml (1/2 cup-2/3 cup) extra virgin olive oil
  • 1-1 1/2 tablespoons lemon juice


  • 1
    To make the basil pesto, place basil, pine nuts, garlic and a pinch of salt in a mortar and pound with a pestle until a paste forms. Slowly add oil, stirring constantly, until well combined. Stir in the lemon juice. Season.
  • 2
    Bring a large saucepan of salted water to the boil over high heat. Cook potato for 10 minutes or until tender. Use a slotted spoon to transfer potato to a large bowl.
  • 3
    Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente, adding the beans in the last 2 minutes of cooking. Drain.
  • 4
    Add the pasta mixture and parmesan to the potato and toss to combine. Divide the mixture among plates. Drizzle with basil pesto and season.

Source: taste.com.au


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