pesto

Directions

1. Wash the basil, remove the leaves, and dry them. ≈ 2 min
2. Peel the garlic, remove the germ, and coarsely chop it. ≈ 8 min
3. Grate the Parmesan and Pecorino cheeses (do not use pre-grated cheese). ≈ 3 min
4. In a mortar, combine the pine nuts, garlic, and basil leaves, then grind them finely. ≈ 4 min
5. Mix the cheese into the mixture. ≈ 4 min
6. Slowly add the olive oil, a little at a time, to ensure it is thoroughly incorporated into the mixture. ≈ 4 min
7. The pesto sauce is ready, and 3 to 4 tablespoons of the pasta cooking water are added. ≈ 3 min
8. The beans are cut according to their length (between 4 and 9 cm) and cooked in water until they are tender (add the salt only at the end of the cooking process!). ≈ 3 min
9. The potatoes are steamed in salted water. ⏱ ≈ 10 min
10. Combine the perfectly cooked “al dente” pasta, roasted apples, and beans in a heat-resistant container, and add a generous amount of pesto. ⏱ ≈ 35 min
11. Next, distribute some small pieces of butter over the pasta and place the dish in the preheated oven, at 150-180 °C. After 15-20 minutes, the pasta with pesto is ready and can be served directly in the dish it was cooked in. ⏱ 20 min