Try this delicious pasta dish:
Toast pine nuts:
Toast pine nuts in a frying pan without fat over medium heat until golden. Rinse basil, pluck off leaves, chop coarsely. Peel garlic, roughly dice.
Cook pesto:
Finely chop basil, pine nuts and garlic in a hand blender. Add oil and whisk to a paste. Finally, add cheese and season with salt and pepper.
Make pasta & beans:
Clean beans, rinse. Remove skin from potato, rinse and dice.
Cook pasta in salted water according to package directions. 8 minutes before the end of the cooking time, add the beans and the potato and simmer.
Arrange pasta:
Drain pasta mix (reserving a small amount of pasta water), mix with pesto. If the mixture is too “compact”, fold in a small bit of pasta water. Serve sprinkled with pepper.
Freeze pesto pasta sauce in advance: freeze finished pesto in portions and stir into hot pasta as needed. Shelf life is about 6 months.
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