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Le Chaudron recipe
Pâtes au pesto
Pasta with Genovese pesto, potatoes and green beans
⏱ 15 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)trofie or linguine
2large bunches fresh basilabout 120 g / 4 oz
100 g (3½ oz)pine nuts
100 g (3½ oz)grated Parmesan
50 g (2 oz)grated pecorino
3 clovesgarlic
150 ml (⅔ cup)good extra-virgin olive oil
200 g (7 oz)new potatoes
200 g (7 oz)thin green beans
1 tspcoarse salt
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 500 g (18 oz) trofie or linguine
- 2 large bunches fresh basil about 120 g / 4 oz
- 100 g (3½ oz) pine nuts
- 100 g (3½ oz) grated Parmesan
- 50 g (2 oz) grated pecorino
- 3 cloves garlic
- 150 ml (⅔ cup) good extra-virgin olive oil
- 200 g (7 oz) new potatoes
- 200 g (7 oz) thin green beans
- 1 tsp coarse salt
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Toast the pine nuts in a small dry skillet for 3 minutes, stirring constantly, until golden and fragrant.
- Wash the basil and dry it gently in a clean towel. Pick the leaves, discarding the thick stems. Good basil is the soul of pesto.
- Remove the germ from the 3 garlic cloves to avoid bitterness. In a mortar or food processor, start by crushing the garlic with a pinch of coarse salt into a smooth paste.
- Add the basil in batches and keep pounding, or pulse in short bursts so the basil doesn't heat up. It should stay bright green.
- Add the cooled pine nuts and keep pounding or pulsing until fairly fine. Stir in the grated parmesan and pecorino with a spatula. It should stay slightly grainy.
- Drizzle in the olive oil, stirring constantly (or pulsing) until creamy and glossy. Taste and adjust the salt and pepper.
- Peel the new potatoes and cut into 2 cm (¾ in) cubes. Trim the green beans. Bring a large pot of salted water to a boil and add the potatoes 5 minutes before everything else.
- Add the green beans and pasta and cook per the pasta package. Drain, reserving 100 ml (⅓ cup + 1 tbsp) of the cooking water. Toss right away with the pesto and a little water to loosen it.
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