Trenette With Pesto, Potatoes And Green Beans

Recipe Ingredients

1 cup	40g / 1.4oz	Packed fresh basil leaves - (2 bunches)
1 1/2 cups	355ml	Olive oil - (preferably extra-virgin)
6 tablespoons	90ml	Pecorino romano cheese - freshly grated
6 tablespoons	90ml	Freshly grated parmesan cheese - (1-oz)
1/4 cup	59ml	Pine nuts - toasted
1 1/2 teaspoons	7.5ml	Minced garlic
2 teaspoons	10ml	Russet potatoes - peeled, cut in 1/2" (medium) cubes
6 oz	170g	Green beans - trimmed, cut in 3"lengths
1 lb	454g / 16oz	Trenette pasta or linguine
		Additional freshly grated pecorino
		Romano cheese

Recipe Instructions

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.

Source:
Bon Appetit May 1995

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