Pesto Genovese Pasta

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Blanch basil briefly only if needed to preserve colour, then dry thoroughly.

3. 3

   Pound garlic and pine nuts, then add basil and salt.

4. 4

   Work in cheeses and olive oil without heating the pesto.

5. 5

   Boil pasta with diced potato and green beans. Start timing only after the liquid returns to a steady boil; check after 5 minutes and continue only until the stated texture is reached.

6. 6

   Loosen pesto with pasta water and toss off heat. Use medium heat for 1–2 minutes, stopping when the fat shimmers or the mixture is hot and aromatic but not smoking.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.