Post by jaco on May 1, 2008 7:13:51 GMT
Had this one in a small Italian restaurant, made as a "special" by the owner.
The quantities need to be adjusted as required.
Enjoy! Again with a nice cold Chardonnay.
- Corrugated ribbon pasta 100 grams per person
- Bottle or fresh basil pesto to taste
- Green beans - fresh handful per 2 people
- Potato 1 medium size per person
- Olive oil 5tbsp
- Salt & pepper to taste
- Garlic to taste
- Parmesan cheese grated – to taste
- Fresh parsley
PREPERATION TIME – APPROX 20 mins.
Serves 2-? People, flexible
METHOD:
Boil pasta till el dente.
Cut the tips off the green beans, slice into 20mm lengths, and boil till el dente.
Peel the potatoes, cut into small blocks, and boil till el dente.
Mix the Basil, garlic, olive oil, salt and pepper.
Add the beans and potatoes to the pasta, stirring in the basil mixture.
Serve with a sprinkling of parmesan and chopped parsley.
The quantities need to be adjusted as required.
Enjoy! Again with a nice cold Chardonnay.
- Corrugated ribbon pasta 100 grams per person
- Bottle or fresh basil pesto to taste
- Green beans - fresh handful per 2 people
- Potato 1 medium size per person
- Olive oil 5tbsp
- Salt & pepper to taste
- Garlic to taste
- Parmesan cheese grated – to taste
- Fresh parsley
PREPERATION TIME – APPROX 20 mins.
Serves 2-? People, flexible
METHOD:
Boil pasta till el dente.
Cut the tips off the green beans, slice into 20mm lengths, and boil till el dente.
Peel the potatoes, cut into small blocks, and boil till el dente.
Mix the Basil, garlic, olive oil, salt and pepper.
Add the beans and potatoes to the pasta, stirring in the basil mixture.
Serve with a sprinkling of parmesan and chopped parsley.
