Pasta alla Genovese

Ingredients for 4 servings:

• 50 g pine nuts
• 70 g Parmesan
• 1 garlic clove(s)
• 1 bunch of basil
• 100 ml olive oil, good
• 1 dashes lemon juice
• 300 g green beans
• 250 g potatoes, mainly waxy
• salt and pepper
• 300g linguine

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

1. Roast the pine nuts in a pan until golden brown. Let cool on a plate. Set 1/3 aside. 2. Finely grate the Parmesan cheese. Set 1/3 aside. 3. Chop the garlic. Pick the basil leaves. 4. Place the pine nuts, Parmesan cheese, garlic, and basil in a food processor and chop. Only mix in the oil briefly, otherwise it can become bitter. Season the pesto with pepper and lemon juice. 5. Trim and halve the beans. Peel the potatoes and dice them into 1 cm cubes. Cook the potatoes in a large pot of boiling salted water for 5 minutes. Add the beans and pasta and cook according to the package instructions for the pasta (approx. 8-10 minutes). 6. Drain the potato and pasta mixture, reserving 100 ml of the pasta water. 7. Mix the mixture with the pesto and pasta water and season with pepper. Sprinkle with the remaining pine nuts and Parmesan cheese.