RECIPES
Lingue with pesto, green beans and potatoes
INGREDIENTS
• 1lb (450 g) Delverde lingue
• 3½ oz (100 g) green beans, topped and tailed
• 2 potatoes, diced
• 40 basil leaves
• 1 tbsp grated pecorino (Italian ewe’s milk cheese)
• 4 tbsps grated parmesan
• 2 tbsps pine nuts
• 5 tbsps extra-virgin olive oil
• 1 garlic clove
• salt
Bring a large pot of salted water to a boil and add the potatoes and green beans.
When the water returns to a boil add the lingue.
Make the pesto processing the basil leaves, extra-virgin olive oil, pecorino and parmesan cheese, pine nuts, and galic clove in a food processor.
As soon as the pasta is cooked, drain together with the vegetables, using a slotted spoon so the cooking water is reserved.
Chop the green beans.
Place the pasta, potatoes and green beans in a large serving bowl.
Dilute the pesto with 1 spoonful of the pasta cooking water and add to the lingue.
Stir well and serve hot, sprinkled with extra grated parmesan if desired.
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