(I do not add any parmesan or oil when I serve the dish. There is enough flavour and seasoning as it is)
Ingredients (serves 4):
- 400g/14oz small round or curly pasta shapes
- 250g/9oz green beans, cut into 3cm/1inch lengths
- 50g/5 Tbsp pine nuts
- 50g/5 Tbsp fresh grated parmesan
- 50g fresh basil (whole bunch of a small basil plant)
- 6 Tbsp good quality olive oil
- 1 pinch of black pepper
1. Bring a pan of water to boiling point. Cook the pasta following the pack instructions.
2. In a food processor, add the pine nuts, olive oil, parmesan and basil leaves (I sometimes add 1/2 basil leaves and 1/2 mint leaves to sweeten the flavour slightly). Blend well together for 1 minutes.
3. Three minutes before the pasta is cooked, add in the raw green beans. Let the water come to a boil again and take off the heat when the pasta is ready (I usually take out one pasta shell to taste. It should still have a slight bite to it). The green beans should be "al dente", not overcooked.
4. Drain the pasta and the green beans and toss with the pesto.
5. Grind a few fresh black pepper kernels and serve hot.