Pasta with pesto, potatoes and green beans

4 servings

Ingredients

Quantity Ingredient
1 cup Fresh basil, packed (about 2 bunches)
½ cup Olive oil
6 tablespoons Pecorino Romano cheese,
2 mediums Potatoes, peeled, cut into 1/2\" cubes
6 ounces Green beans, trimmed, cut into 3\" lenghts freshly grated
6 tablespoons Parmesan cheese, fresh grate
¼ cup Pine nuts, toasted
1½ teaspoon Garlic, minced
1 pounds Trenette or linguine pasta
Additional fresh grated Romano cheese

Directions

PESTO

PASTA

Finely grind the basil, oil, 6 Tbsp each Romano and Parmesan cheeses, pine nuts, and garlic in a food processor. Season Pesto with salt & pepper to taste. (Pesto can be prepared ahead and stored up to 2 days tightly covered in fridge.)

Cook potatoes in a large pot of salted boiling water until just tender, about 5 minutes. Using slotted spoon, transfer potaoes to a large bowl. Add green beans to same pot and cook until tender-crisp, about 3 minutes. Transferto bowl with potatoes. Cook pasta in same pot until tender, but still firm to bite (al dente). Drain, reserving ½ cup of the cooking water. Transfer pasta to bowl with vegetables.

Whisk reserved ½ cup cooking liquid into pesto. Add pesto to pasta mixture and toss throughly to coat. Serve immediately, topping with additional Romano cheese.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{) Submitted By ROBERT WHITE On 05-05-95

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