Gluten free Fettucce Le Veneziane, with pesto, potatoes and green beans

Gluten free "Fettucce Le Veneziane" with pesto, potatoes and green beans

Thanks to Elisa, a friendly consumer with her ligurian boyfriend, who shared with us their favorite recipe

After washing the green beans (about 200 grams) boil them in salted water. Drain them when they are still crispy, and separe them in two or three parts. Then the potatoes: we need just 2 medium potatoes. Peel them and cut into cubes.

Return to our Queen of past: the gluten-free pasta "Le Veneziane". In a large pot, heat the water and when it boils add 10 grams of salt.

We reveal a secret: abounding with water. The corn dough has the characteristic of absorbing a lot. The perfect proportion is 100 grams of pasta, 1 liter of water.

Pour the diced potatoes in the pot and when the water starts to boil, add "Fettucce Le Veneziane", and mix well.

In a salad bowl, pour 3 tablespoons of extra virgin olive oil, green beans and half a jar of Pesto alla Genovese "Le Veneziane". Mix well, adding a little bit of water from the pasta.

After cooking the pasta, pour it gently in the bowl together with the potatoes.

Very gently mix everything and sprinkle the grated cheese. Serve and ......Bon Appetite!

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