Tuesday 17 April 2018

Maritati fresh pasta with pesto, fresh beans and potatoes

10 minutes to prepare Serves 4



Let me introduce you today to another first course recipe: pasta with pesto...
It is not just any pasta, though: maritati with pesto, potatoes and green beans is a classic dish of Ligurian cuisine!

It seems that, at the time of the maritime Republics, Genoa main business was based on the commerce of Mediterranean herbs - first of all basil - to contrast Venice, which had instead the hegemony of the spice market.

Unlike the classic pasta with basil pesto, maltagliati fresh pasta is here cooked together with green beans and potatoes, which release their starch and make this first even more creamy.
Moreover, the small pieces of green beans and potatoes enrich pasta with different flavours and textures.

You definitely can not miss this marvelous pasta dish!

Here's what you will need for the 4-serving recipe:

400 g Maritati fresh pasta
200 g green beans
250 g potatoes
70 g grated Parmesan cheese
30 g grated Pecorino cheese
20 g pinenuts
50 g basil leaves
salt and pepper
EVO oil

  1. Pour 1 l of water in a large pot and bring to a boil. Add salt
  2. Wash and brush well the potatoes, then wash and trim green beans
  3. Peel potatoes and cut them into thin slices
  4. As soon as the water boils, dip peeled potatoes and green beans in the pot, and go on with the cooking for about 10 minutes
  5. Meanwhile, place pinenuts in a blender. Add 4 tablespoons of EVO oil, Parmesan and Pecorino cheese, basil leaves, a pinch of salt. Blend to obtain a smooth pesto
  6. Pour Maritati fresh pasta into the boiling water. Follow the time instructions reported on the package: usually fresh pasta is ready in about 5 minutes
  7. Drain pasta al dente and stir it for a few moments with pesto. Serve hot with freshly ground pepper on top

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

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