 Linguine Al Pesto
Alla Moda Ligure
Green Beans, Red Bliss Potatoes and Pine Nuts
The secrets to an excellent pesto are to begin with the finest ingredients, to not over-mix or pound the basil, and to prepare it as fresh as possible just before serving. A fresh sweet basil, good quality extra virgin olive oil and real Parmigiano-Reggiano cheese are ideal. If you have left-over pesto, place it in an airtight container with enough olive oil in it to cover completely and refrigerate for 1 or 2 days. Keeping the pesto for a longer period or freezing it will negatively affect its flavor.
Cruise Cuisine from Princess Cruises’ Chefs
In the Market (Serves 6)
- 1 pound red bliss potatoes
- ½ pound fresh green beans
- 1 ½ pounds dried linguini
| Basil Pesto - 3 cups fresh basil leaves
- 4 large garlic cloves
- ½ cup pine nuts
- 1 ½ cups extra virgin olive oil
- 1 ¼ cups Parmesan cheese, grated
- Salt and pepper
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In the Kitchen:
In a blender, puree the basil, garlic, pine nuts and olive oil until a smooth paste is formed. Do not over blend or the mixture will get hot and darken. Transfer to a bowl, mix in the Parmesan cheese and season with salt and pepper. Place the red bliss potatoes in 2 quarts cold, salted water and bring to a boil. Continue boiling until the potatoes are tender, but not falling apart. Remove from water, slice and season with salt and pepper. Meanwhile, blanch the green beans in 2 quarts of salted boiling water for approximately 6 minutes or until just tender, but still crisp. If the beans will not be served immediately, chill them in ice water to prevent them from over cooking and turning brown. Bring 6 quarts of salted water to a boil. Boil the pasta until al dente, approximately 8 minutes.
In a large sauté pan, combine the cooked pasta, potato slices, green beans and a generous amount of pesto to coat well. Heat it all together thoroughly and adjust the seasoning. Preheat the oven to 400 F. Toast the pine nuts for garnishing by placing them in the oven and cooking until light brown, turning often. The pine nuts will continue to darken slightly once removed from the oven.
To Serve:
Serve the pasta with the potatoes and beans in a large bowl or plate. Garnish with toasted whole pine nuts, fresh basil and grated Parmesan cheese.
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