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.
A recipe from Chef Hubert for Panzani
