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Ingredients for 4 people

  • 1 box Barilla® Linguine
  • 1 3/4 ounces basil 
  • 1/2 ounce pine nuts 
  • 2/3 cup Parmigiano Reggiano cheese, grated 
  • 1/4 cup Pecorino cheese, grated 
  • 1/2 cup extra virgin olive oil 
  • Salt to taste 
  • 2 potatoes 
  • 3 1/2 ounces green beans
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  • Wash and dry the basil leaves and crush in a mortar with peeled garlic, pine nuts and a pinch of salt
  • Add oil in a steady stream while crushing with the pestle until a smooth pesto sauce is obtained. Pesto can also be made in a blender: do not overprocess and use quick pulses, so that the pesto does not heat up
  • Pour pesto in a bowl and combine with half the grated Parmigiano and Pecorino cheeses
  • Dice the potato and cut the green beans into pieces. Boil the linguine, diced potato and green beans in plenty of salted water for about 10 minutes
  • Drain, combine with pesto and a few tablespoons of cooking water and serve immediately with the remaining grated Parmigiano
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