Linguine with Green Beans and Pesto with Marjoram

Servings: 4
Prep time: 25
Cooking time: 40
  • - 320 g of bavette
  • - 400 g of beans
  • - 70 g of bread
  • - 20 g of pine nuts
  • - 3 spring onions
  • - 2 cloves of garlic
  • - 1 bunch of marjoram
  • - 1 red pepper
  • - Oil
  • - Salt
  • - 2 peppers, red
  • - 2 basil leaves
  1. Trim the green beans and boil slowly for 10 minutes, remove them with a slotted spoon and keep the water warm. Once warm cut them into small pieces.
  2. Chop thinly the green onions including much of the green, flavor them with crushed red pepper and 2 tablespoons of olive oil, place in a pan with a thick bottom and fry for 5 abundant minutes; then add the beans, put on the lid and cook for 10 minutes on low heat.
  3. Saute the minced garlic in a pan with 3 tablespoons of olive oil, add the bread reduced to cubes, pine nuts and let it toast for a few minutes, stirring often. Let cool completely and then place the mixture in a blender along with the leaves of the bunch of marjoram; blend everything finely.
  4. Boil the pasta very al dente in the boiling green beans water, drain keeping a glass of water and immerse in the pan with the beans. Skip the pasta for 2-3 minutes wetting, when needed, with a little of the cooking water, then distribute it on the plates, sprinkle with marjoram pesto and serve immediately.