Saturday, 20 August 2011

Green bean pistou


Linguine, green beans, toasted almonds, basil oil, basil, lime, parmigiano.
Pistou is a French version of pesto, traditionally spooned onto soup - I happen to also think it is pretty fabulous stirred onto pasta as a change from pesto.

1) Roughly chop some basil and then grind in a mortar and pestle thoroughly, adding a pinch of salt, the toasted almonds and a squeeze of lime to taste.

2) Cook the linguine in hot, salted water for 10 minutes, adding the green beans after 2.

3) Strain in a colander and add back to the pan. Stir through the pistou and serve sprinkled with parmeggian.

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