Pasta with Pesto, Potatoes & Green Beans

Method

1. Wash and remove the basil leaves. Lightly toast the pine nuts in a pan, taking care not to burn them. Blend the basil, cooled pine nuts, Parmigiano, Pecorino, garlic, salt, and olive oil until you reach the desired consistency. Adjust the seasoning to taste. When blending, add a couple of ice cubes with the basil to keep the green color vibrant.

2. Peel the potatoes, cut them into cubes, and soak them in cold water. Clean the green beans and cut them into pieces roughly the size of penne.

3. Boil the potatoes in salted water; drain when cooked, making sure they don’t crumble. In the same water (after removing the potatoes), blanch the green beans for a few minutes, then drain. They should be cooked but still slightly crisp.

4. Cook the einkorn pasta in salted boiling water (you can use the same water as for the vegetables) according to the package instructions. Drain and set aside.

5. In a large bowl or in the pasta pot, combine the potatoes and green beans with the pesto, adding a little cooking water. Add the pasta and mix well, finishing with a generous drizzle of BABBO olive oil. Serve immediately, optionally garnished with toasted pine nuts or fresh basil leaves.