150g semola (or 150g dried trofie or linguine)
150g new potatoes
100g fine green beans
100g bunched basil
1 clove garlic
100g Parmesan, grated
100g Pecorino Romano (or a mature Sardo), grated
100g pine nuts, Italian if possible
175ml extra virgin olive oil
25g butter, softened
Also good with this recipe
agnolotti, canestrini, conchiglie
Pesto, potato and green beans
This basil pesto recipe is enough for about ten people; there’s no point making a small quantity as it freezes very well. Use 120g of pesto for the pasta for two.
To make the pesto:
Pick the basil leaves. Wash them gently only if you have to (let them dry naturally, spread out on a cloth). Crush the garlic to a paste with a little salt. Put the cheeses, basil and garlic into a food processor and work until a fine paste, then add the pine nuts and continue until quite fine, but with some texture from the kernels. Add the olive oil and butter, some salt and pepper.It is best to let it stand for a few minutes before you finally taste for seasoning.
To make the pasta:
Put the semola out on a wooden board, make a well and add 75ml water at room temperature. Bring together to make a firm dough, knead and leave to rest, covered, for at least 15 minutes. Make sure your board is completely free of any flour. Break off a walnut-sized lump of dough and roll to make a long, 3mm wide strand. Cut into 3–4cm lengths. There are two ways to proceed from here.