{"id":3530,"date":"2013-08-27T12:54:25","date_gmt":"2013-08-27T10:54:25","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=3530"},"modified":"2013-08-27T13:25:43","modified_gmt":"2013-08-27T11:25:43","slug":"pasta-genovese-we-all-cook-with-water-wir-kochen-alle-nur-mit-wasser","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=3530","title":{"rendered":"pasta genovese: we all only cook with water \/\/ wir kochen alle nur mit wasser"},"content":{"rendered":"

\"pasta<\/a><\/p>\n

a cooperation between a foodblog, a drinking water company and a charity organization led to the blog event: wir kochen alle nur mit wasser<\/a> <\/em>(we all only cook with water). for each posted recipe the company will “pay” 10 euro to the charity organization. so let\u00b4s go. this is one of my healthy and easy summer dish.<\/p>\n

end of july, beginning of august it is time to harvest\u00a0the new potatoes<\/a> <\/em>and french beans. surprisingly,\u00a0both will go in a perfect harmony together with pasta. as a german you never would get the idea to combine potatoes and pasta. potatoes in traditional german kitchens do not have the relevance of a normal vegetable but serves mainly as a side-dish. very quickly\u00a0this dish became one of our standard summer dishes after we discovered it years ago.<\/p>\n

beside being extraordinarily good, the preparation is quick, easy and with few cooking stuff, so that we already cooked it in a ship\u00b4s kitchen without getting in trouble. you will need only one larger pan with water and you will cook all the ingredients in the same pan and in the same water …<\/p>\n

for 4:<\/p>\n

500 g fresh pasta
\none handful french beans
\n3 potatoes<\/p>\n

pesto:
\none bunch of basil
\none handful pine nuts
\none glove of garlic
\nsalt
\ntwo handful parmesan cheese, grated
\nolive oil<\/p>\n

the first thing you should prepare is the pesto. wash the basil leaves, dry and roughly chop. pan roast the pine nuts. roughly chop the garlic. add basil, pine nuts, garlic and a pinch of salt in a mortar and combine until you get a smooth paste. add the grated parmesan and as much olive oil it will need to become smooth again. if you do not want to mortar your pesto by hand, you can also blend it with a food processor. therefore already\u00a0add some olive oil to the basil, pine nuts and garlic. but consistency and color will be much better by hand.<\/p>\n

peel the potatoes and cut in 1 cm thick slices. wash the beans and cut of the ends. bring about 1,5-2 liter salted water in a large pan to a boil. the pan should be big enough for pasta, potatoes and beans. you will cook everything in the same water in the same pan. start with the potatoes. cook for about 5 minutes. they should start to be tender. add the beans next and cook for another 3 minutes and add the fresh pasta finally. the fresh pasta will be done after 2 more minutes. (if you use dried pasta just start to cook it together with the potatoes.)<\/p>\n

rinse the pasta, potatoes and beans and reserve some cooking liquid. combine with the pesto and add a little bit of the cooking liquid if it seems to be too dry.<\/p>\n

serve with some extra parmesan and a glass of red wine.<\/p>\n

bueno apetito!<\/p>\n

**********************<\/p>\n

f\u00fcr 4:<\/p>\n

500 g frische pasta
\neine handvoll gr\u00fcne bohnen
\n3 kartoffeln<\/p>\n

pesto:
\nein bund basilikum
\neine handvoll pinienkerne
\neine knoblauchzehe
\nsalz
\n2 handvoll parmesan, gerieben
\noliven\u00f6l<\/p>\n

zuerst sollte das pesto zubereitet werden. basilikumbl\u00e4tter dazu waschen, trocknen und grob hacken. pinienkerne in einer kleinen pfanne anr\u00f6sten. knoblauch grob hacken. basilikum, pininekerne, knoblauch und eine prise salz im m\u00f6rser zu einer paste verarbeiten. den geriebenen parmesan dazu geben und so viel oliven\u00f6l hinzu f\u00fcgen, bis wieder eine cremige paste entsteht. wer das pesto nicht mit dem m\u00f6rser per hand machen will, kann auch eine k\u00fcchenmaschine oder einen p\u00fcrierstab verwenden. dazu sollte das oliven\u00f6l bereits vor dem p\u00fcrieren zu basilikum, knoblauch und pinienkernen gegeben werden. konsistenz und farbe werdenjedoch per hand besser.<\/p>\n

kartoffeln sch\u00e4len und in 1 cm dicke scheiben schneiden. bohnen waschen und die enden abschneiden. 1,5-2 liter wasser in einem gro\u00dfen topf zum kochen bringen. der topf sollte gro\u00df genug f\u00fcr die kartoffeln, bohnen und die pasta sein. alles wird im gleichen topf, im gleichen wasser gekocht. los geht es mit den kartoffeln, die kochen 5 minuten, bis sie gerade anfangen weich zu werden. als n\u00e4chstes kommen die bohnen dazu und kochen 3 minuten mit. dann wird die pasta dazu gegeben. frische pasta ist nach 2 minuten fertig (getrocknete sollte bereits mit den kartoffeln in den topf kommen).<\/p>\n

kartoffeln, bohnen und pasta abgie\u00dfen und etwas von dem kochwasser auffangen. alles mit dem pesto mischen und falls zu trocken, wieder etwas kochwasser hinzugeben.<\/p>\n

mit frisch geriebenem parmesan und einem glas rotwein servieren.<\/p>\n

guten appetit!<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

a cooperation between a foodblog, a drinking water company and a charity organization led to the blog event: wir kochen alle nur mit wasser (we all only cook with water). for each posted recipe the company will “pay” 10 euro … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,11],"tags":[54,26,61,103],"class_list":["post-3530","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-summer","tag-french-beans","tag-pasta","tag-potatoes","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3530"}],"version-history":[{"count":30,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3530\/revisions"}],"predecessor-version":[{"id":3599,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3530\/revisions\/3599"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3530"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}