Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Pesto and Potato Conchigliette
The Ligurian way: potatoes and green beans cooked in the same water as the pasta, all dressed in basil pesto. Starchy, generous and cheap.
Alannah Wiseman
Feeds: 4
25 minutes
Ingredients
- 250g Northern Pasta conchigliette
-
2 Maris Piper potatoes, peeled and chopped into 1cm cubes
-
60g pine nuts, toasted, plus extra to serve
-
60g fresh basil, plus extra to serve
-
3 tbsp extra virgin olive oil, plus extra to serve
-
Zest and juice of 1 lemon
-
1 garlic clove, peeled
-
75g Parmesan, plus extra to serve
-
200g green beans, trimmed and cut into 1cm pieces
-
Salt and freshly ground black pepper
Conchigliette
From: £4.95
Method
1
Bring 1.5 litres of water to the boil in a large pot and season with salt very generously. Add the potatoes and cook for 15 minutes. Add the conchigliette.
2
Meanwhile add the pine nuts, basil, olive oil, lemon zest and juice, garlic and Parmesan to a food processor and season well. Pulse to form a coarse pesto.
3
Add the conchigliette and green beans and cook for 7 minutes, stirring often, until soft. Take off the heat and stir through the pesto.
4
Divide between bowls and finish with more pine nuts, basil, olive oil and Parmesan.
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