Linguine with potatoes, green beans and pesto of pine nuts and basil

Let’s face summer with a tasty and genuine recipe!

Linguine with potatoes, green beans and pesto of pine
nuts and basil

Today we’ll bring on the kitchen table a main course rich in taste and in ingredients that benefit our health. During these scorching days, in fact, our body needs some fundamental nutrients that we’re offering you in a really delicious main course: linguine with potatoes and green beans!

Potatoes contain a great quantity of potassium (610 mg for an average tuber), which is essential to maintain our blood pressure and our energy reserves. Green beans, instead,contain a lot of vitamins and minerals, but above all they are rich in beta-carotene, an element that helps reduce the skin sensitivity to the sun. That’s really interesting for the beach-lovers!


300 g linguine Antonio Amato

300 g green beans

300 g potatoes

2 peeled cloves of garlic


½ glass of Antonio Amato evo oil

50 g basil leaves

1 spoon of pine nuts

6 spoons of grated parmesan cheese

2 spoons of grated sheep cheese


Take a mortar and mash the garlic with a pinch of salt until it becomes creamy. Little by little, add the pine nuts and the fresh basil leaves, continuing to mash and trying to keep a rotational movement against the sides of the mortar. When the mixture is well blended, add the parmesan and the sheep cheese, pouring the extra virgin olive oil a drop at a time.

After preparing the pesto, it's time to take care of the green beans. Fill a medium pot with water and heat to boiling. Add the green beans. When they are added to the dish, drain them with a perforated ladle and let them cool in cold water.

Chop the potatoes and put them in a pot with boiling water. After the water has resumed the boil, add the pasta too.

Now it’s time to mix everything together! In a tureen, combine the linguine and the potatoes, the chopped green beans and the pesto. Enjoy!


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