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Striped elbows with vegetables and pesto sauce


Ingredients:4 people
  • Panzani Vegetable Striped Elbows
    280 g
  • potato
    130 g
  • green beans
    50 g
  • pesto sauce
    8 tablespoons
  • grated pecorino cheese
    2 tablespoons
  • basil leaves
    50 g
  • salt and pepper mill
  • sprockets
    25g
  • garlic
    2 cloves
  • grated parmesan cheese
    2 tablespoons
  • Olive oil


Preparation:
  • 20
  • Cooking time:30 minutes


Difficulty:[usr 2]

Peel, wash and cut the potatoes into cubes. Wash and cut the beans into small pieces. Cook these vegetables for 15 minutes in salted water. To book. Cook the pasta in 3 liters of boiling salted water for about 14 minutes. Drain them, add them to the vegetables.

Prepare the pesto sauce as follows:brown the pine nuts in a moderate oven. Rinse and dry the basil leaves, place them in a mortar with the salt, 2 peeled garlic cloves and the browned pine nuts. Crush with a pestle. Stir in a spoon of grated parmesan and a grated pecorino.

Transfer to a bowl and make this sauce by incorporating 20 cl of olive oil.

Toss the pasta with the vegetables, adding the pesto sauce.

Garnish with a few basil leaves; Sprinkle with pecorino.

Striped elbows with vegetables and pesto sauce

A recipe from Chef Hubert for Panzani