Pasta al pesto
Fresh basil pesto pounded with pine nuts, garlic and two cheeses, tossed with pasta, potato and green beans in the Genoese way.
Method
- 1
Pound the garlic with the coarse salt in a mortar until it becomes a smooth paste.
- 2
Add the pine nuts and pound until creamy.
- 3
Add the basil a handful at a time, grinding it against the sides of the mortar until it breaks down into a bright green paste.
- 4
Stir in the parmesan and pecorino.
- 5
Trickle in the olive oil, stirring, until the pesto is loose and glossy. Set aside.
- 6
Bring a large pot of well salted water to the boil and add the potato.
- 7
Add the pasta and green beans and cook until the pasta is al dente and the potato is tender.
- 8
Put the pesto in a large warm bowl and loosen it with 3 to 4 tablespoons of the hot cooking water.
- 9
Scoop out a mug of the cooking water, then drain the pasta, beans and potato.
- 10
Tip everything into the bowl and toss until coated, adding cooking water until the sauce is creamy and clings to the pasta.
- 11
Serve straight away. Never heat pesto in a pan, as it turns dark and bitter.
Notes
- In a food processor, pulse in short bursts and keep the blade cool, as heat and friction dull the basil's colour and flavour.
- Pesto keeps for 3 days in the fridge with a thin layer of oil on top. To freeze it, leave out the cheese and stir it in after thawing.
- For a vegetarian version, use a hard cheese made with vegetable rennet instead of the parmesan and pecorino.
Equipment
Pestle and mortar or food processor, Large pot, Large serving bowl