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 green beans
300 g potatoes
2 peeled cloves of garlic
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!
An original and nostalgic dish!
17 January 2018
Today we are going to share a little pearl of wisdom
07 December 2017
Authenticity of the products, well-being and taste.
28 November 2017
Let’s bring our sea to the table with a dish which combines Autumn flavors and Summer fragrances.
03 October 2017