Spaghetti con pesto di noci, Fagiolini e patate

I first tasted this delicious healthy green dish in Sardinia but have since found out that it originates from Liguria. I have adapted it, omitting the cheese and using less oil. Traditionally trofie pasta is used but this is harder to get and I prefer to use wholewheat or spelt spaghetti anyway

Pesto

Ingredienti per due

un ciuffo di basilico, circa 50 g (uno e 3/4 once), include the stalks in the pesto

90g (3 once) di noci

2 spicchi d'aglio, tritato

il succo di mezzo limone grande

150ml (5 e 1/4 once) di olio di oliva, and a drizzle more to serve

un cucchiaino di sale grosso

un cucchiaino di pepe nero appena macinato

200g (7 once) di fagiolini fini (Fagiolini) rifilata

300g (10 e 1/2 once) di patate, scrubbed and cubed into 1 pollice (2 e un 1/2cm) pezzi

200g (7 once) of wholewheat spaghetti

foglie di insalata per servire

Metodo

Soak the walnuts in just enough boiling water to cover them (about 150ml). This makes them easier to blend and means adding less oil later.

Allow the mixture to cool

Put on a large pan of salted water to boil (or use the kettle)

Add the potatoes to the boiling water, boil for about 5 minutes before adding the spaghetti, cook the spaghetti for 9 minutes adding the green beans for the last four (Quindi il tempo totale di cottura è 14 minuti per le patate, 9 minuti per gli spaghetti e 4 minutes for the green beans)

Aggiungere l'aglio, the basil, the olive oil and some salt and pepper to the walnuts and their soaking liquid, blend or grind in a pestle and mortar

Scolare la pasta, potatoes and beans reserving some of the cooking liquid, add the pesto and some of the liquid and use tongs to ensure its thoroughly coated

Servire con le foglie di insalata, una spruzzata di limone, a drizzle of olive oil and more pepper. Buon appetito!


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