INGREDIENTS
FOR 4 PEOPLE
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
DIRECTIONS
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.