Ingredients
• 12½ oz (350 g) Delverde elicoidali
• 3 cup (12 oz or 350 g) green beans, trimmed
• 1 small onion, minced
• 6 basil leaves
• 4 tbsps extra-virgin olive oil
• 1 garlic clove, smashed
• 2½ tbsps toasted pine nuts
• salt and pepper
Preparation
• Boil the green beans in salted water for about 10 minutes. Drain, reserving the cooking water and keeping it warm.
• Heat the oil and sauté the onion and garlic until soft. add the green beans (reserving a few for garnish), 1/2 cup of the cooking water, and a pinch of salt. cook for another 10 to 15 minutes, then remove from the heat and let cool.
• Puree the cooled beans with the basil and a little of the cooking water to obtain a smooth sauce. season with salt and pepper and keep warm. Bring the green-bean cooking water back to a boil and cook the elicoidali until al dente. Drain and toss with the pesto.
• Drizzle with oil and sprinkle with pepper, reserved green beans, and pine nuts, then serve.
Preparation time 25 minutes – cooking time 35 minutes – Level of difficulty easy
