Genoese pasta

Ingredients for 4 servings:

• 60 g basil leaves, washed, well drained and roughly chopped
• 1 handful of cashew nuts, lightly roasted in the oven at 200 degrees, roughly chopped
• 100 ml vegetable oil
• 1 garlic clove(s), squeezed
• 3 tbsp Parmesan, grated
• salt and pepper
• 450 g pasta, dry, not too long
• 3 m.-sized potatoes, waxy, peeled
• 2 handfuls of beans, green, frozen or fresh, cleaned and possibly halved
• 1 handful of Parmesan, grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pasta with a sauce of pesto, green beans and potatoes – a classic from Liguria

Place all the ingredients for the sauce in a food processor and chop finely, season with salt and pepper, and refrigerate. Cook the potatoes (cut into not-too-thick slices), beans, and pasta separately in plenty of salted water until al dente (if you’re more experienced, you can add everything to the pan one after the other at the right time and hope… but I prefer it when everything is cooked to perfection). Finally, add everything back to the boiling water and drain, reserving some of the cooking water. Add the sauce to the hot pan, mix with a little of the cooking water, and add the pasta, potatoes, and beans back in. Mix everything well and season with salt and pepper if necessary. Serve on 4 plates and sprinkle with grated Parmesan. Note: You can, of course, also use store-bought pesto.