This is a perfect pasta for this time of the year!

Serves 4-6

PESTO

Makes 1 Cup

3 Tbsp Pine Nuts

2 cups fresh Basil Leaves

1 clove Garlic, peeled

Pinch of Salt

½ cup Extra-Virgin Olive Oil

¼ cup freshly grated Parmesan cheese

PASTA

6 New Potatoes or small Red Potatoes

1 cup trimmed young Green Beans or Haricots Verts

500 g Linguine or spaghetti

Sea salt flakes

Freshly grated parmesan cheese for serving

 

Method

TO MAKE PESTO - Combine the pine nuts, basil, garlic, and salt in a large stone mortar and grind with the pestle until the mixture forms a paste. Slowly drizzle in the olive oil, beating all the while with a wooden spoon. Add the Parmesan 1 tablespoon at a time, beating until the mixture forms a thick paste. The pesto can also be made in a food processor. The pesto can be stored in a jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.

TO MAKE PASTA - Cook potatoes in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp and tender, about 3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same pot until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans.

Whisk reserved ¼ cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. If the sauce looks to dry on the pasta add remaining cooking liquid.  Toss to through and transfer pasta to large platter. Serve, passing additional cheese separately.