The basil is the main ingredient of this recipe from Liguria. The basil belongs to the mint family and it has been known since the Greek times. The Greek word "basilikon" means "regal" and it refers to the plant's aroma.
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INGREDIENTS |
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Casarecce La Collezione Barilla |
350 |
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g |
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Pesto alla Genovese Barilla |
400 |
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g |
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Sweet potatoes |
100 |
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g |
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Salt |
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to taste |
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Pepper |
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to taste |
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Pecorino (Ewe's milk cheese) |
25 |
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g |
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Green beans |
200 |
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g |
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Chopped basil |
6 |
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leaves |
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PREPARATION |
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| 1. |
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Peel and cut the potatoes into small cubes. Clean the string beans and then cut them into pieces about 1 cm long. |
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| 2. |
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Cook the Casarecce La Collezione Barilla in plenty of salted water, together with the potatoes and the string beans. Drain them al dente, and stir in together with the Pesto alla Genovese Barilla sauce. |
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| 3. |
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Serve the pasta, topping it with scales of Romano cheese and fresh chopped basil. |
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CHEF'S NOTE |
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Make sure to cut the potatoes and the string beans into small pieces because they will need to cook in the same amount of time as the pasta. |
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Vermentino or another typically Ligurian dry white wine such as Pigato. The fruity, slightly almondy flavour is ideal for fish and vegetable specialities. |
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