¬¬¬ For 4 people
Ingredients
340g Barilla Linguine
1 jar Barilla Pesto Genovese
150g potato, sliced (1cm cubes)
200g green beans, sliced 2cm
40g pine nuts, toasted
Rock salt, for pasta water
Method
Bring a large saucepan of water to the boil. Once boiling, add rock salt (7 grams per litre) .
Drop the Linguine into the boiling salted water and cook as per the instructions on the box.
Four minutes before draining the pasta, add the potatoes and green beans to the pasta water.
Pour the pesto in a large bowl.
Drain the pasta, potatoes and beans, reserving one ladle of pasta water. Add the pasta into bowl; mix well until liquid has been absorbed and the pesto coats the pasta evenly.
Serve immediately with toasted pine nuts.
Tennis fans can fuel up with Italy's number one pasta brand, Barilla, when they return to the Australian Open in 2020 as the official pasta sponsor for the third year running.
For a taste of Barilla's five champion pasta dishes, created by Executive Chef Andrea Tranchero, members of the public can swing by its fully functional, on-site "Masters of Pasta" restaurant. New in 2020, the restaurant will offer a takeaway menu for tennis fans to dine picnic-style, with Penne Pomodoro and Fusilli Pesto to choose from.
WHEN: Throughout the Australian Open; 20 January – 2 February
TIME: 10am – 10pm
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