Trenette With Pesto, Beans, And Potatoes - {Pesto Genovese}

Recipe Ingredients

		Pesto
3 tablespoons	45ml	Pine nuts
2 cups	80g / 2.8oz	Fresh basil leaves
		= (preferably "picolo fino")
1		Garlic clove - peeled
1		Sea salt
5 oz	142g	Ligurian extra-virgin olive oil
		Pasta Dish
1 cup	237ml	Fresh pesto
6		New potatoes or small red potatoes - boiled, halved
1 cup	160g / 5.6oz	Young green beans or haricots verts - blanched, refreshed
1 lb	454g / 16oz	Package Trenette pasta

Recipe Instructions

To make the Pesto: In a large stone mortar, place the pine nuts, basil, garlic, and salt and grind with a pestle until it forms a paste. Drizzle in the olive oil, beating the mixture all the while with a wooden spoon. This can also be chopped in a food processor before adding the oil. The pesto can be stored in jars, topped with extra-virgin olive oil, for several weeks.

To make the Pasta Dish: Bring 6 quarts water to boil and add 2 tablespoons salt. Cook the pasta according to package instructions until "al dente" and drain.

Add pasta to a cold pan along with the beans. Toss with pesto, red potatoes and let the hot pasta and beans warm the pesto and potatoes. Do not reheat. Add more extra-virgin olive oil, to taste.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F37) - from the TV FOOD NETWORK

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