RECIPES
Elicoidali with green-bean pesto and pine nuts
INGREDIENTS
• 12½ oz (350 g) Delverde elicoidali
• 3 cup (12 oz or 350 g) green beans, trimmed
• 1 small onion, minced
• 6 basil leaves
• 4 tbsps extra-virgin olive oil
• 1 garlic clove, smashed
• 2½ tbsps toasted pine nuts
• salt and pepper
Boil the green beans in salted water for about 10 minutes.
Drain, reserving the cooking water and keeping it warm.
Heat the oil and sauté the onion and garlic until soft.
Add the green beans (reserving a few for garnish), 1/2 cup of the cooking water, and a pinch of salt.
Cook for another 10 to 15 minutes, then remove from the heat and let cool.
Puree the cooled beans with the basil and a little of the cooking water to obtain a smooth sauce.
Season with salt and pepper and keep warm.
Bring the green-bean cooking water back to a boil and cook the elicoidali until al dente.
Drain and toss with the pesto.
Drizzle with oil and sprinkle with pepper, reserved green beans, and pine nuts, then serve.
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