Monday, July 8, 2013

Pesto with Green Beans & Potatoes, by Melinda

Trenette al Pesto with green beans and potatoes (source)
Trenette al Pesto (Trenette or Linguine with Pesto, Green Beans, and Potatoes--This is a traditional Italian pesto sauce over a mix of pasta, green beans, and potatoes. Trenette is a regional pasta but you can use linguine or fettucine instead.

  • 3 cups packed basil
  • 1/2 cup olive oil
  • 3 tbsp finely grated parmesan
  • 2 tbsp finely grated pecorino
  • 2 tbsp pine nuts
  • 1 clove garlic, finely chopped
  • kosher salt & fresh-ground black pepper to taste
  • 1 lb trenette or linguine pasta
  • kosher salt to taste
  • 8 oz. green beans, trimmed 
  • 8 oz. baby red potatoes (or other small potatoes), roasted & halved
Make the pesto:  process basil, oil, cheeses, nuts, & garlic in a food processor until finely ground. Season w/ salt/pepper & set aside.  Bring 6-qt. saucepan of salted water to boil on high heat; add pasta & cook, stirring, till half-cooked, ~5min. Add green beans & cook, stirring, till pasta is al dente and veggies are tender, ~3 min. longer. Drain pasta & veggies, reserving 1/4 cup cooking water, & transfer to large bowl along w/ potatoes and pesto; toss to combine, adding a couple tbsp of reserved cooking water, if needed, to make a smooth sauce.  MMMWAH!!!!

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