recipe
INGREDIENTI PER 4 PERSONE:
- 100 foglie di basilico
- 50 g di olio d'oliva
- 50 g di olio extravergine d'oliva
- 30 g di pinoli
- 20 g di parmigiano
- 20 g di percorino
- 1 spicchio d'agiio
- 10 g di sale
- 1 cucchiaio di ghiaccio
- 240 g di trenette
- 150 g di patate
- 150 g di fagiolini
PROCEDIMENTO:
PER IL PESTO:
Pulire il basilico, lavarlo molto velocemente con acqua fredda e asciugarlo con cura in un panno.
In the blender, chop the pine nuts with the garlic and the olive oil.
Add the basil (a little at a time), the ice and the remaining ingredients.
Place in a container and cover with the olive oil to prevent the oil from burning. oxidation.
Peel and cut the potatoes into cubes.
Clean, wash the green beans and steam them.
Boil a pot of abundant salted water, put the potatoes, cook for about 5 minutes and add the trenette.
When there are a couple of minutes left until the end of cooking, add the green beans, drain everything and season with the pesto.
Bon appetit!
COOKING TOOLS:
- Hamiltonbeach Blender https://www.pentoleprofessionali.it/it/ricerca?src=blender+Hamilton+beach
- Agnelli stainless steel saucepan https://www.pentoleprofessionali.it/casseruola-alta-in-acciaio-inox-per-induction-with-two-handles-inox-22215