Pasta Pesto Deluxe
Pasta Pesto. A true student classic and an always-good dish that is sure to score with your friends, roommates, your mother or your in-laws. You have undoubtedly conjured this golden oldie up once, twice, three, four or maybe countless times. And maybe you’re thinking you've already gotten everything out of this dish. But wait a minute! Because today we serve you a surprising twist on this classic. So what makes this pasta pesto deluxe so deluxe? How about potatoes and green beans?
Ingredients
- 400 g penne
- 400 g waxy potatoes
- 200 g green beans
- 50 g pine nuts
- 40 g basil
- 80 g parmesan cheese
- 2 cloves of garlic
- 8 tbsp olive oil
- Salt and pepper
Method of preparation:
- Bring a pan with plenty of water to a boil.
- Peel the potatoes and cut them into cubes of about 1 cm in diameter. Next, cut off the tops of the green beans and then cut them in half.
- Add the diced potatoes and penne to the pan along with a pinch of salt and bring to a boil. Cook al dente in about 10-12 minutes. During the last 5 minutes, add the sliced green beans.
- Meanwhile, toast the pine nuts in a dry pan until they turn a light, brown color.
- Peel the garlic and pick the basil leaves. Mix the garlic, basil, toasted pine nuts, olive oil and ¾ of the parmesan cheese together in a mortar or food processor. Mix well until a creamy pesto forms. Season to taste with salt and pepper.
- When the diced potatoes, penne and green beans are done, drain the water. Be sure to save some of the pasta water!
- Mix the homemade pesto into the diced potatoes, penne and green beans. Add some pasta water, if necessary, for a nice sauce. Serve with the rest of the parmesan cheese.
- Enjoy!
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