Trenette with pesto, potatoes and green beans

4 Servings

Ingredients

Quantity Ingredient
1 cup Packed fresh basil leaves (2 bunches)
1½ cup Olive oil (preferably extra-virgin)
1 ounce Freshly grated Pecorino Romano cheese
1 ounce Freshly grated Parmesan cheese
¼ cup Pine nuts; toasted
1½ teaspoon Minced garlic
2 mediums Russet potatoes; peeled; cut in 1/2\" cubes
6 ounces Green beans; trimmed, cut in 3\"lengths
1 pounds Trenette pasta or linguine
Additional freshly grated Pecorino Romano cheese

Directions

Date: Fri, 05 Apr 1996 19:59:33 EST From: AKSC87A@... ( MARY JO KNAPPER) Recipe By: Bon Appetit May 1995 Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor. Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same pot until tender but still firm to bite. Drain, reserving ½ cup cooking liquid.

Transfer pasta to bowl with potatoes and green beans.

Whisk reserved ½ cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. Transfer pasta to large platter.

Serve, passing additional Pecorino Romano separately.

NOTES: Basil is one of the favorite ingredients of the Italian region of Liguria, and there is no place in the world where it is more fragrant or put to such delicious use. It's the basis of the classic Genoese sauce, pesto, in which it is partnered with garlic, olive oil, pine nuts, and Parmesan and Pecorino Romano cheeses. It shows up most typically floating atop minestrone, drizzled over potato gnocchi, or - as here - tossed with trenette (the local ribbon pasta), potatoes and green beans.

MC-RECIPE@...

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