Lingue with pesto, green beans and potatoes


• 1lb (450 g) Delverde lingue

• 3½ oz (100 g) green beans, topped and tailed

• 2 potatoes, diced

• 40 basil leaves

• 1 tbsp grated pecorino (italian ewe’s milk cheese)

• 4 tbsps grated parmesan

• 2 tbsps pine nuts

• 5 tbsps extra-virgin olive oil

• 1 garlic clove

• salt


• Bring a large pot of salted water to a boil and add the potatoes and green beans. When the water returns to a boil add the lingue. Make the pesto processing the basil leaves, extra-virgin olive oil, pecorino and parmesan cheese, pine nuts, and galic clove in a food processor.

• As soon as the pasta is cooked, drain together with the vegetables, using a slotted spoon so the cooking water is reserved. chop the green beans. place the pasta, potatoes and green beans in a large serving bowl.

• Dilute the pesto with 1 spoonful of the pasta cooking water and add to the lingue. stir well and serve hot, sprinkled with extra grated parmesan if desired.

Preparation time 30 minutes – cooking time 15 minutes – Level of difficulty easy

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