Serves: 4 – 6
This classic pasta really is brilliant.
Nat found it in my mother’s collection of recipes and alongside a focaccia Nat cooked, nobody ate a better lunch in our part of town that day.
I love the cooking of the potatoes with the pasta. Which together with the wonderfully simple pesto and the prosciutto, it just so wonderfully rustic.
Just add plenty of Parmesan, open a bottle of white and there you have it… classic.
Dried linguini or tagliatelle
6 small baby potatoes, peeled and sliced thinly
100gm baby green beans, trimmed
Thinly sliced prosciutto
2 c tightly packed basil leaves
50gm pine nuts
2 cloves garlic, roughly chopped
150ml olive oil
Sea salt and freshly cracked black pepper
- Process the basil, pine nuts and garlic to a paste, stir in the olive oil and 100gm Parmesan: season.
- Cook the pasta in salted water and 5 minutes before the cooking time is done, add the potatoes.
- Just before draining, add the beans and cook briefly. Drain, retaining 100ml of the pasta water.
- Add a generous amount of the pesto to the pasta water together with some additional Parmesan, toss together all the ingredients and serve with prosciutto slices draped over.