材料 二人

a bunch of basil, about 50g (1と 3/4 オンス), include the stalks in the pesto

90グラム (3 オンス) クルミの

2 ニンニクのクローブ, みじん切り

the juice of half a large lemon

150mlの (5 と 1/4 液量オンス) of olive oil, and a drizzle more to serve

a teaspoon of coarse salt

a teaspoon of freshly ground black pepper

200グラム (7 オンス) of fine green beans (French beans) trimmed

300グラム (10 そして 1/2 オンス) ジャガイモ, scrubbed and cubed into 1 インチ (2 と1/2cm) ピース

200グラム (7 オンス) of wholewheat spaghetti

サラダは、サーブの葉

方法

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 (So the total cooking time is 14 minutes for the potatoes, 9 minutes for the spaghetti and 4 minutes for the green beans)

Add the garlic, 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

パスタドレン, 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

サラダの葉を添える, レモンの絞り汁, a drizzle of olive oil and more pepper. Buon appetito!