Ingredients
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4 (about 270g) baby Cream Delight potatoes, scrubbed, quartered
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350g Golden Pasta Mixed Linguine
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150g green round beans, halved diagonally
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40g (1/2 cup) finely grated parmesan (or vegetarian hard cheese)
Basil pesto
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75g fresh basil, leaves picked
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2 tablespoons pine nuts
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1 garlic clove
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125ml-160ml (1/2 cup-2/3 cup) extra virgin olive oil
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1-1 1/2 tablespoons lemon juice
Method
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1To 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.
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2Bring 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.
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3Meanwhile, 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.
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4Add 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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