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Categories:Viewed: 44 - Published at: 3 years ago
Ingredients
- 2 red skin white potatoes, peeled and diced (desiree)
- 150 g beans, washed and trimmed
- 2 tablespoons sea salt
- 400 g fusilli
- 1 bunch basil
- 1 garlic clove, peeled and chopped
- 2 tablespoons pine nuts
- 100 ml extra virgin olive oil
- salt & fresh ground pepper
- 2 tablespoons parmesan cheese, grated
Method
- Soak potatoes and beans until ready to use.
- Bring large saucepan of water to boil, add salt, potatoes, beans and pasta.
- Cook until pasta al dente and vegetqables tender.
- Meanwhile put basil, garlic, pine nuts and olive oil in blender.
- Puree until smooth.
- Strain pasta mixture and return to saucepan.
- Add pesto and stir through.
- Season to taste and serve with parmesan cheese.
