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Pasta Pesto


  • Cook the pasta in a large pot of lightly salted, boiling water until al dente, adding the potatoes after about 2 mins.
  • Half way through cooking, add the beans to the pot and cook until the pasta is al dente Drain well.
  • To make the pesto, lightly process the basil, pine nuts and garlic.
  • Then add the pecorino and 25 gm parmesan with some ground pepper, pouring in up to ½ cup oil, continually mixing. (Don’t over blend – keep light in colour). Taste for seasoning.
  • Toss the pasta and vegies with the pesto and serve in individual bowls with a little extra grated parmesan sprinkled on top.
  • nb.  If the pesto is too thick, mix with a little pasta cooking water.


  • 400 gm spaghetti (or similar pasta)
  • table salt
  • 1 cup peeled & diced potatoes
  • 1 heaped cup topped & tailed green beans, cut in 2.5 cm lengths
  • 2 loosely packed cups top quality basil leaves
  • 13 gm pine nuts
  • 1 very fresh garlic clove, crushed
  • 25 gm pecorino, grated
  • 25+ gm parmesan, grated
  • freshly ground pepper
  • ½ cup extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm