Tobie Puttock demonstrates how pesto, a hero of the Ligurian pantry, lifts potatoes and beans to heaven on a plate.
- 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.
- 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.
- 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.
- Add the pasta mixture and parmesan to the potato and toss to combine. Divide the mixture among plates. Drizzle with basil pesto and season.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set