Ligurian pasta

Ingredients for 3 servings:

• 200 waxy potatoes
• 200 g beans, green
• 1 ½ liters vegetable broth
• 200 g pasta (linguine)
• 6 tbsp olive oil
• 1 lemon(s), juice
• 60 g Parmesan or Pecorino, freshly grated
• 6 small garlic cloves, or 3 large
• 1 tbsp pesto (basil)
• salt and pepper
• Basil, for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes and cut into 1 cm pieces. Trim and wash the beans, then cut into 3 cm pieces. Bring the stock to a boil and simmer the potatoes and beans for 20 minutes. Add the linguine for the last 10 minutes and simmer. Meanwhile, for the sauce, combine the oil, lemon juice, stock (three tablespoons from the pot), and Parmesan cheese in a bowl. Crush the garlic. Mix in the pesto and season with salt and pepper. Drain the potatoes, beans, and linguine and toss with the sauce. Let it sit for a few minutes and garnish with basil.