TRENETTE WITH PESTO, POTATOES AND GREEN BEANS

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Trenette with Pesto, Potatoes and Green Beans image

Categories     Food Processor     Pasta     Potato     Vegetarian     Lunch     Basil     Green Bean     Healthy     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 cup packed fresh basil leaves (about 2 bunches)
1/2 cup olive oil (preferably extra-virgin)
6 tablespoons freshly grated Pecorino Romano cheese (about 1 ounce)
6 tablespoons freshly grated Parmesan cheese (about 1 ounce)
1/4 cup pine nuts, toasted
1 1/2 teaspoons minced garlic
2 medium russet potatoes (about 3/4 pound), peeled, cut into 1/2-inch cubes
6 ounces green beans, trimmed, cut into 3-inch lengths
1 pound trenette
Additional freshly grated Pecorino Romano cheese

Steps:

  • 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 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans.
  • Whisk reserved 1/2 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.

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