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Trenette Al Pesto (Trenette With Pesto, Green Beans, And Potatoes Recipe)



INGREDIENTS:

3 cups packed basil
1/2 cup extra-virgin olive oil
3 tbsp. finely grated parmesan
2 tbsp. finely grated pecorino
2 tbsp. pine nuts
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 lb. trenette or linguine pasta
Kosher salt, to taste
8 oz. haricots verts, trimmed
8 oz. baby red potatoes, roasted and halved

DIRECTIONS:

1. Make the pesto: Process basil, oil, cheeses, nuts, and garlic in a food processor until finely ground. Season with salt and pepper; set aside.

2. Bring a 6-qt. saucepan of salted water to a boil over high heat; add pasta and cook, stirring, until half-cooked, about 5 minutes. Add haricots verts, and cook, stirring, until pasta is al dente and vegetables are tender, about 3 minutes more. Drain pasta and vegetables, reserving 1/4 cup cooking water, and transfer to a large bowl along with potatoes and pesto; toss to combine, adding a couple tablespoons reserved cooking water, if needed, to make a smooth sauce.

Source: Saveur
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Trenette Al Pesto (Trenette With Pesto, Green Beans, And Potatoes Recipe) Trenette Al Pesto (Trenette With Pesto, Green Beans, And Potatoes Recipe) Reviewed by Niña on 10:14 AM Rating: 5

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