Time: 30 minuti + tempo di riposo
Difficulty: minima

Ingredients (for 4 people):
400 g of gluten-free corn twins
250 g of basil
40 g of peeled pine nuts and 2 cloves of desserts garlic - 40 g of grated Parmigiano Reggiano DOP - 30 g of grated Pecorino Romano PDO - 100 g of green beans - 100 g of white-coated potatoes - 200 g of extra virgin olive oil
coarse salt

Process

To make the recipe preparation time stick to the modern rhythms, we suggest to prepare the pesto using the blender. proceed with the preparation of the pesto, it is advisable to cool the jug of the blender in the freezer for about 10 minutes, this step will help keep the basil leaves green.

Performed this operation, wash the basil, dry it gently and transfer it to the mixer bowl with pine nuts, peeled garlic cloves and 180 g of oil and stir the blender.  Work until a cream is obtained, then add the Parmesan and pecorino and blend for a few seconds;  transfer the pesto obtained in a bowl and cover it flush with oil.

Tick the beans, wash and cut them into pieces;  peel the potatoes, wash them, cut them into cubes and cook them with the beans in boiling salted water for 6-7 minutes.  Take 2 tablespoons of vegetables, keep them aside for decoration, then add the gluten-free corn twins to the vegetables in the pot.  Bring the pasta to cooking, then drain everything together and transfer to a large bowl;  season with the pesto, gently mixing, then divide the preparation into individual holster.  Complete with the potatoes and green beans kept aside and serve.

Chef's note:
The authentic Genoese pesto is prepared at the mortar, making "squeeze" the basil leaves (only the most tender) from the coarse salt, with the help of the rotary movement of the pestle.  Then add the peeled garlic and pine nuts, you still work with a pestle and, finally, it is completed with extra virgin olive oil, parmesan and grated pecorino cheese, and everything is mixed.