Simple and so satisfying.
1 lb. large potatoes, peeled and cut into 3/4″ cubes
1 lb. linguine
1 cup trimmed and halved green beans
1/2 cup basil pesto
Heat a large pot of water to a boil and salt well. Tip in the potatoes and cook for 15-20 minute, or until nearly tender. Tip in the pasta and continue to cook until the pasta is al dente, 7-8 minutes.
Reserve a cup of the pasta water, then drain. Return to the pot, stir in the pesto and enough pasta water to make a smooth sauce.
Serves 6-8
This classic, multi-use sauce can also be made with wild garlic or ramps when they are in season from March to June. Delish!
2 cups basil leaves, roughly chopped
4 tbs. grated Parmesan cheese
7 tbs. extra-virgin olive oil
squeeze of lemon juice
sea salt to taste
Put the basil and Parmesan in a small food processor and blitz to grind. With the motor running, gradually pour in the olive oil until you have a smooth sauce. Add the lemon juice and salt to taste.
Serve over cooked and drained pasta.
Cooking with Nigella 