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  1. Exported from MasterCook

  2. Trenette With Pesto, Potatoes And Green Beans

  3. Recipe By : Bon Appetit May 1995

  4. 4 Preparation Time :

  5. Categories : Beans & Peas Bon Appetit Magazine

  6. Pasta & Couscous Potatoes

  7. To Post

  8. Amount Measure Ingredient -- Preparation Method -- -- --

  9. 1 cup packed fresh basil leaves

  10. 1/2 cup olive oil

  11. 6 tablespoons freshly grated pecorino romano cheese

  12. 6 tablespoons freshly grated parmesan cheese

  13. 1/4 cup pine nuts -- toasted

  14. 1 1/2 teaspoons minced garlic

  15. 2 medium russet potatoes -- peeled cut into 1/2-inch cubes 6 ounces green beans -- trimmed cut into -- 3-inch lengths

  16. 1 pound trenette pasta -- or linguine

  17. freshly grated pecorino

  18. romano cheese

  19. Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toaste

  20. d pine nuts and minced garlic in processor. Season pesto to taste with salt an

  21. 2 days ahead. Press plastic wrap onto surfac

  22. e of pesto and refrigerate.)

  23. Cook potatoes in large pot of boiling salted water until just tender, about 5 m

  24. inutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans

  25. to same pot and cook until crisp-tender, about 3 minutes. Using slotted spoon

  26. , transfer to bowl with potatoes. Cook pasta in same pot until tender but stil

  27. l firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bo

  28. wl with potatoes and green beans.

  29. Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture a

  30. nd toss thoroughly to coat. Transfer pasta to large platter. Serve, passing a

  31. dditional Pecorino Romano separately.

  32. Notes: Basil is one of the favorite ingredients of the Italian region of Liguri

  33. a, 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

  34. is partnered with garlic, olive oil, pine nuts, and Parmesan and Pecorino Roma

  35. no cheeses. It shows up most typically floating atop minestrone, drizzled over

  36. potato gnocchi, or - as here - tossed with trenette (the local ribbon pasta), potatoes and green beans.

  37. MC formatted by Barb at Possum Kingdom using MC Buster & SNT

  38. Converted by MC

  39. Buster. - - - - - - - - - - - - - - - - - -

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