Preparation Remove the peel from the potatoes and cut them into thick slices (four millimeters) or one-centimeter cubes. Cut the beans in half lengthwise and blanch them briefly in plenty of heavily salted, strongly boiling water. Drain and rinse in cold water. Continue to use well drained. Lightly toast the pine nuts in a dry frying pan.
Preparation Blend all the ingredients of the pesto sauce with about half of the olive oil. Add as much olive oil as necessary to obtain a pesto that is not too thin.
Put the spaghetti and the potatoes together in salted water and cook for about seven minutes. (If the potatoes appear cooked, likewise the spaghetti are right in detail!) Drain, mix in a baking bowl with the olive oil and cool.
Fold the beans and Parmesan into the room-warm spaghetti. Next, mix in the pesto and season the whole thing heavily with salt and freshly ground pepper.
Serve, sprinkled with pine nuts, Parmesan cheese and basil.
Tips Because uncooked garlic is not only extraordinarily strong and pungent, but also ‘infests’ the human body with its fragrances, the inhabitants of the Veneto do not use it at all in the pesto. However, they season it additionally with strong parsley flavors.
The cooking time of the spaghetti may seem very short. But when it cools down in the oven, it cooks in the oven.
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