Linguini With Genoese Pesto

Feb 25, 2021February 25, 20210 1

30 min

20 min

Medium

	350 g/12 oz linguine 2 potatoes, cut into thin batons
	50 g/2 oz French beans
	For the pesto 25 fresh basil leaves
	2 cloves garlic, chopped 5 tablespoons olive oil
	25 g/1 oz pecorino cheese, freshly grated 25 g/1 oz Parmesan cheese, freshly grated salt

Servings Per Recipe

1.	To make the pesto, put the basil, garlic, a pinch of salt and the olive oil in a food processor and process briefly at medium speed.
2.	Add both cheeses and process again until blended. Cook the linguine, potatoes and beans together in a large pan of salted, boiling water until al dente, then drain. Toss with the pesto and serve.