Pasta with Broad Beans and Pesto
Ingredients
- Ingredients
- 120 grams green broad Beans (frozen)
- 3 garlic cloves
- 2 bunches Basil (about 40 grams)
- 50 grams Parmesan
- 60 grams Pine nuts
- 80 milliliters olive oil
- salt
- peppers
- 400 grams Tagliatelle
Preparation steps
Thaw the beans. For the pesto, peel the garlic cloves. Rinse the basil, shake dry and pluck the leaves. Finely grate the Parmesan. Pulse the garlic cloves, basil leaves and Parmesan with the pine nuts in a blender, adding the olive oil and up to 1-2 tablespoons of the pasta water. Process until mixture is a fine paste. Season the pesto with salt and pepper.
Bring a generous amount of salted water and 1 tablespoon olive oil to a boil in a large saucepan. Cook the tagliatelle according to package directions until al dente. About 2-3 minutes before the end of cooking add the green beans. Drain the pasta and beans in a colander and rinse briefly with cold water.
Pour the beans and pasta back into the pan and stir in about 2 tablespoons pesto. Serve the pasta with the beans on plates and sprinkle with pepper. Serve with the remaining pesto.
