Linguine with basil pesto, potatoes & beans

Tobie Puttock demonstrates how pesto, a hero of the Ligurian pantry, lifts potatoes and beans to heaven on a plate.

Recipe «Linguine with basil pesto, potatoes & beans» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 baby Cream Delight potatoes, scrubbed, quartered, 350g Golden Pasta Mixed Linguine, 150g green round beans, halved diagonally, 40g finely grated parmesan, 75g fresh basil, leaves picked , 2 tbsp pine nuts, 1 garlic clove, 125ml-160ml extra virgin olive oil , 1-1 1/2 tbsp lemon juice.

Ingredients:

• 4 baby Cream Delight potatoes, scrubbed, quartered 
• 350g Golden Pasta Mixed Linguine 
• 150g green round beans, halved diagonally 
• 40g finely grated parmesan 
• 75g fresh basil, leaves picked 
• 2 tbsp pine nuts 
• 1 garlic clove 
• 125ml-160ml extra virgin olive oil 
• 1-1 1/2 tbsp lemon juice 

Instructions

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.