Gemelli n.80 with pesto


Gemelli n.80 with pesto



  • Gemelli n.80 La Molisana   320g
  • Green beans   150g
  • Basil leaves   150g
  • Grated parmesan cheese   40g
  • Grated pecorino cheese   40g
  • Pine nuts   30g
  • Unshelled nuts   30g
  • Garlic cloves   2 pieces
  • Yellow potatoes   2 pieces
  • Extra virgin olive oil   to taste
  • Ice   to taste
  • Salt and Pepper   to taste


Blanch in boiling water the basil leaves, previously cleaned and washed for 10 seconds. Drain and cool in ice and water.

Remove from the cold water, wring out and put in the blender. Combine the extra virgin olive oil and whisk, add the previously blanched garlic, walnuts, pine nuts and keep on blending. Finish by adding the parmesan and pecorino cheese and mix well. Season with salt and pepper.

Wash the potatoes, peel and cut into cubes, peel the beans by removing the ends. In a saucepan, bring to a boil a plenty of salted water and cook together the Gemelli 80 with potatoes and after a few minutes of cooking time, add the green beans cut into pieces.

Drain when al dente, leaving aside a ladle of cooking water, season with basil pesto. If it is needed add a bit cooking water.

Sprinkle with parmesan and pecorino cheese.

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