Pasta with Green Beans and Pesto

Ingredients

• 150 g frozen green beans
• 1 large potato (from yesterday, peeled and diced)
• 2 bunches basil
• 3 Garlic cloves
• 100 g pine nuts
• 50 g grated Parmesan
• 100 ml olive oil
• 1 pinch salt
• 400 g spaghetti
• Salt
• black pepper (freshly ground)
• grated Parmesan
• basil leaves (set aside)

Instructions

1. 1.

   Let the beans thaw. Wash the basil, shake dry and pluck the leaves from the stems. Peel and finely chop the garlic. Pulse basil, garlic, and pine nuts in a blender, then add cheese, a pinch of salt, some pepper, and gradually mix in the olive oil. (Cover tightly with a little oil to keep the pesto fresh for weeks in the fridge.) Cook spaghetti in salted water with a splash of olive oil according to package instructions until al dente; 5 minutes before the end of cooking add the beans, 2 minutes before adding the potato cubes. Drain everything through a large colander and let it rest. Mix the spaghetti with the pesto, serve on preheated plates, sprinkle with grated Parmesan and garnish with basil leaves.