Casarecce with Pesto, Potatoes & Green Beans
Ingredients:
- 3/4 lb Rummo Caserecce N° 88
- 3-4 new potatoes
- 1/2 lb green beans
- 1 bunch fresh basil (leaves)
- 1/2 cup grated parmesan
- 2/3 cup grated pecorino
- 1/8 cup pine nuts
- 3/4 cup extra virgin olive oil
- 2 cloves garlic
- Salt for pasta water
Directions:
Top and tail the beans then cook in boiling water. Peel and boil the potatoes, drain and chop into smaller chunks. Make the pesto: blend the olive oil, basil leaves, garlic, parmesan and pine nuts with a mortar and pestle or food processor. Cook the Casarecce for 9 minutes in salted, boiling water. Toss all ingredients together. Serve. Buon appetito.
