Casarecce N°88

with Pesto, Potatoes & Green Beans

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360 g Rummo Caserecce N°88
3-4 new potatoes
280 g green beans
1 bunch fresh basil leaves
50 g grated parmesan
70 g grated pecorino
10/15 g pine nuts
170 ml extra virgin olive oil
2 cloves garlic
Salt for pasta water


Top and tail the beans then cook in boiling water. Peel and boil the potatoes, drain and chop into smaller
chunks. Make the pesto: blend the olive oil, basil leaves, garlic, parmesan and pine nuts with a mortar and pestle or food processor. Cook the Casarecce for 9 minutes in salted, boiling water. Toss all ingredients together. Serve.