Spaghetti with Pesto and Princess Beans

Ingredients

• 100 g princess beans
• Salt
• 450 g firm potatoes
• 30 g pine nuts
• 1 Garlic clove
• 6 basil stems
• 150 ml olive oil
• ground pepper
• 20 g grated Parmesan
• 400 g spaghetti
• 30 g Butter

Instructions

1. 1.

   Clean the beans and cook for 4–5 minutes in boiling salted water, then rinse under cold water and drain well. Cut the beans diagonally in half. Peel the potatoes and cut into ½ cm thick cubes. Cook the potato cubes for 5–6 minutes in boiling salted water, rinse and drain. Toast the pine nuts in a dry pan until golden brown, let cool and roughly chop. Finely mince the garlic. Remove basil leaves from stems and finely chop. Grind the pine nuts, basil, and garlic into a paste using a mortar. Gradually pour in 100 ml oil while seasoning with salt and pepper. Finally fold in the remaining oil and parmesan.

2. 2.

   Cook the spaghetti according to package instructions in salted water, drain in a colander, reserving the pasta water and measuring out 100 ml. Melt butter in a pan, fry the potato cubes over medium heat for 2–3 minutes until golden brown. Add the beans, half of the pesto, and the reserved pasta water; simmer for 1 minute. Add the cooked spaghetti, mix well. Serve the noodles on warmed plates and drizzle with the remaining pesto.