Potato and bean genovese pasta
The reason for adding ingredients first is that they taste better when cooked until they fall apart. In Japanese and French cuisine, ingredients are left firm, but in Italian cuisine, they are often boiled until soft
How to make it
1
Cut the potatoes into 1cm strips. Cut the green beans into 3cm lengths. Dry roast the pine nuts. Dry roast the walnuts in the same way and chop them
2
Before boiling the spaghetti, boil the potatoes and green beans in salted boiling water. After 3 minutes, add the spaghetti and boil until slightly firm. (Guideline: about 1 minute before the recommended time. Here, we boiled for 9 minutes.)
3
Put the pesto sauce in a bowl and mix with the boiled spaghetti, potatoes and green beans, then add the Parmesan cheese and coarsely ground black pepper and mix
4
Place on a plate, top with pine nuts and walnuts, and garnish with basil
Materials1 person
-
- potatoes Approximately 70g of
- 1 piece
-
- Bean
- 30g
-
- Basic Genovese sauce
- 3 tablespoons
-
- Parmesan cheese
- A little
-
- Coarsely smelt black pepper
- A little
-
- pine nuts
- 1 tablespoon
-
- About the size of one walnut
- 1 tablespoon
-
- basil
- Appropriate
[PR]
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