Pesto Alla Genovese Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

1/2 x 190g of Sacla' Classic Basil Pesto or Sacla' Organic Basil Pesto
250g small salad potatoes, halved lengthways & skins left on
250g linguine
150g green beans, topped, tailed and cut into 4cm pieces
6 tbsp double cream or creme fraiche
3 tbsp grated Parmesan & extra for scattering on top
Sea salt & freshly ground black pepper

Instructions

1 Add the potatoes to a large pan of water, bring to the boil and cook briskly for 5 minutes. Add the pasta to the pan, stir and cook for another 5 minutes. Lastly, add the beans and cook for a further 3-4 minutes. Check that the vegetables are all tender and that the linguine is al dente.

2 Drain the potatoes, pasta and beans in a colander, holding back 3 tablespoons of the cooking water. Add the Pesto, double cream or creme fraiche and the Parmesan to the reserved water in the pan. Add the pasta and vegetables, season and toss gently.

Transfer to a heated serving dish, top with Parmesan cheese and serve immediatley.