This recipe is one of our favourites and we've made it a million times! Emailed right from Calabria, from our girlfriend's Italian grandmother. Luscious walnut pesto, twined around al dente cooked pasta, with fresh green beans and new baby potatoes, transforms a few fresh ingredients into a spectacular meal.
Recipe Mari Loewen. Styling Kari Warrop. Photography Karen Harrington.

Recipe Mari Loewen. Styling Kari Warrop. Photography Karen Harrington.

Walnut pesto pasta 2
  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings

Ingredients

  • 3 cloves garlic
  • 1/2 cup walnuts
  • 1/2 cup Parmesan cheese, grated
  • 1 cup basil leaves
  • 1/2 cup extra-virgin olive oil
  • 12 Yukon gold baby potatoes
  • 1/2 pound French green beans
  • 1 package linguine pasta
  • Coarse salt and cracked black pepper

Preparation

For pesto, place garlic, walnuts, Parmesan cheese, and basil in the bowl of a food processor and pulse until puréed. With food processor running, gradually add olive oil until emulsified. Set aside.

In a large pot, bring potatoes to a boil until slightly tender, about 5 minutes. In the same pot, with potatoes, add pasta and continue cooking another 7 minutes. Add green beans to the pot and cook another 2 minutes. Remove from heat and drain, reserving 1 cup liquid. Toss with pesto and serve immediately. Season with salt and pepper; serve immediately.