Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Linguine with Pesto
Linguine with Pesto
(Linguine con Pesto)
2 tightly packed cups small basil leaves, washed and dried
1 clove garlic, peeled and chopped
3 tbs pine nuts
1/2 cup grated Pecorino Sardo and Parmigiano Reggiano cheeses (or 1/4 cup of each)
Coarse salt
1/2 cup extra-virgin olive oil
1/2 lb green beans, trimmed
1/2 lb new potatoes, scrubbed and peeled
1 lb Tagliatelle or linguine pasta
Crush garlic and pine nuts in a large mortar to make a smooth paste.

Add basil leaves to the mortar a little at a time.

Crush to a coarse paste, grinding leaves against side of mortar with pestle.

Add a pinch of salt and continue crushing.

Gradually stir in cheese.

Drizzle in olive oil and continue working until pesto is very smooth and no large pieces of basil are visible.

Set aside.

Cook green beans for about 3 minutes in boiling water.

Remove with a slotted spoon.

In the same water, boil potatoes until tender, about 5-7 minutes.

Drain, cool, and slice.

Bring a large pot of salted water to a boil over high heat and cook pasta until tender, about 8-10 minutes.

Drain, but reserve 2 tbs pasta water and add it to pesto.

In a large serving bowl, toss pasta, green beans, potatoes, and pesto.

Season to taste with salt and serve immediately. Serves 4-5.
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