A MEAL YOU CAN MAKE

Basil pesto pasta

Fresh basil pesto folded through pasta and green beans, off the heat.

About 25 minutes · 2 servings · Hob · large pan · colander · knife and board · small processor or mortar optional

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Ingredients · 2 servings

Allergens: Wheat/gluten, milk and pine nuts; check for nut cross-contact. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~628 kcal · 20g protein · 72g carbohydrate · 31g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Wash 35g basil (leaves) and dry thoroughly. Trim 150g green beans (trimmed, 3 cm lengths). Finely chop 25g pine nuts, basil and 5g garlic (peeled), or use a small processor. Mash with 35ml olive oil and 30g vegetarian hard cheese (grated) to a coarse paste.

  2. Boil pasta and beans

    Bring 1500ml water to a rolling boil. Add 180g dried pasta (short shapes), stirring regularly. Add the green beans for the final 5 minutes of its packet time. Check pasta is tender and beans have softened. Save a mug of cooking water, then drain.

  3. Check and serve

    Take the pan off the heat. Mix the pasta and beans with the pesto, loosening with spoonfuls of saved water. Do not boil the pesto; serve immediately.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  4. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 8 min · Cooking: about 12 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Ligurian-inspired · vegetarian cheese adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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