Servings:
4
Prep time:
25
Cooking time:
40
INGREDIENTS
INSTRUCTIONS
- 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.
- 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.
- 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.
- 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.
