Trenette with pesto, potato and green beans - Italian Cuisine (February 2019).
Veggie pasta. Crazy: Some eat meat to lose weight. Others eat no meat - and experience the highest enjoyment.
FOR 4 PORTIONS:
Wash, clean and halve 300 g of green beans (fresh or frozen). Peel 300 g of firm potatoes and cut into strips about 1 cm thick. Wash 1 small bunch of savory or smooth parsley and cut into small pieces. Peel 3 cloves of garlic and chop. In a large saucepan, boil 4-5 liters of water with 4 teaspoons salt and savory (parsley does not cook). Add beans, potatoes, garlic and 500 g of linguine (narrow tagliatelle ). Cook in the open pan over medium heat for 8-10 minutes, until the noodles are firm. Drain the pasta and vegetables and drain, collecting 1 cup of cooking stock. Add the cooking stock and 100 g of basil pesto (prepared from the glass or homemade) to the pasta pot and mix with the pasta. Season with black pepper from the mill. Possibly. to stir in chopped parsley. Sprinkle 50 g of freshly grated Parmesan over it .$config[ads_text] not found
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