Linguine Genovese

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

225 g (1/2 lb) potatoes, peeled and diced
150 g (1/4 lb) green beans, trimmed and cut in pieces
450 g (1 lb) linguine
Pesto:
1/2 bunch fresh basil, washed and snipped in pieces
125 ml (1/2 cup) olive oil
2 garlic cloves
60 ml (4 tbsp) toasted pine nuts
1 anchovy fillet, soaked in milk
30 ml (2 tbsp) goat cheese, grated
30 ml (2 tbsp) Parmesan cheese, grated

Directions

  1. Cook potatoes in a large pot of boiling, salted water for about 15 minutes.
  2. Add beans and pasta, cooking as recommended on the package or until the pasta is al dente.
  3. In the meantime, place basil, oil, 45 ml (4 tbsp.) toasted pine nuts and anchovy fillet in the food processor and blend to a smooth paste.
  4. Transfer pesto to a bowl and add Caprano cheese.
  5. Drain pasta with vegetables. Place in a serving bowl and drizzle with olive oil.
  6. Add pesto and mix well. Serve immediately with Bella Lodi cheese, the rest of toasted pine nuts and some fresh basil.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2228

Linguine Genovese
Linguine Genovese