The name Twists was chosen by me. They are a cross between fusilli and Ligurian trofie.
An egg pasta with durum wheat semolina and eggs from my hens. Follow the link.
Returning from the garden with my harvest, I thought of preparing a classic in my own way.
An egg pasta with green bean and potato pesto.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 2 Hours
- Portions: 2/3
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
I usually don’t weigh the ingredients for pesto; I never make it for a single use but for stock. Forgive me, I will try to be as precise as possible.
- 1 bunch basil
- 1 coffee cup pecorino cheese (Grated)
- 0.7 oz pine nuts
- 1 clove garlic (Small)
- 1/2 glass olive oil
- 1/2 knob butter
- to taste salt
- 8.8 oz pasta (The egg pasta from the video)
- 200 g new potatoes (Not too large)
- 7.1 oz green beans
- to taste salt
Tools
- Blenders
- Rolling Boards
- Pots
Steps
The photographs show larger quantities than the recipe. I used the same ingredients to create a stuffed ravioli…
Boil the potatoes with their skin and the green beans in two separate pots. Peel the potatoes and drain the green beans.
Chop the two vegetables and combine them.
Prepare the pesto with basil leaves and the other ingredients listed above. Adjust the salt.
Bring water to a boil for the pasta and salt it.
Cook the twists. Once cooked, drain the pasta and add the potatoes and green beans, optionally adding a few tablespoons of cooking water, mix well and add the pesto and butter.
Mix again and serve with a sprinkle of pecorino cheese.
It’s prepared to be consumed immediately, but it can also be eaten cold. Of course, with fresh ingredients, it is prepared in summer. It’s an excellent first course even in the winter season, with stored ingredients.
