Potato and Green Bean Pesto Pasta

Mmmmmmm. Via NYT Recipes.

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  • batch o pesto
  • ½ pound small potatoes, peeled and sliced about 1/4-inch thick
  • ¼ pound tender young green beans, cut into 1-inch lengths
  • 1 pound trenette, or other long, thin pasta
  1. If you’re making pesto (see ingredient list below): in bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired. [I made a batch of sorrel pesto, which really just substituted sorrel for the basil. I probably used about 3/4 of the pesto in this recipe and then froze the rest into ice cubes for future use.]
  2. Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
  3. Add pasta, and stir. Start testing pasta at 5 minutes. [For me, the potatoes and beans would be overdone if I cooked them before putting the pasta in, since my spaghetti cooked for 9 minutes on its own. I personally would add the potatoes and cook for just 3-4 minutes, then add the pasta and cook until about 3-5 minutes left, then add the green beans and drain when pasta is al dente and green beans turn bright green.] When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Pesto:

  • 2 cups packed tender young basil leaves
  • ¼ cup pine nuts
  • 1 teaspoon salt
  • 2 plump garlic cloves, peeled and crushed with flat blade of a knife
  • ½ cup extra-virgin olive oil, or more to taste
  • ½ cup freshly grated Parmigiano Reggiano cheese, or more to taste
  • Salt to taste
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