Trenette with Pesto, Potatoes & Green Beans
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
basil
|
*
|
| ½ | cup |
olive oil
|
|
| 6 | tablespoons |
romano cheese
freshly grated |
*
|
| 6 | tablespoons |
Parmesan cheese
freshly grated |
|
| ¼ | cup |
pine nuts
|
|
| 1 ½ | teaspoons |
garlic
minced |
|
| 2 | medium |
russet potatoes
peeled, cubed |
*
|
| 6 | ounces |
green beans
trimmed |
|
| 1 | pound |
pasta
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
basil
|
*
|
| 118 | ml |
olive oil
|
|
| 9E+1 | ml |
romano cheese
freshly grated |
*
|
| 9E+1 | ml |
Parmesan cheese
freshly grated |
|
| 59 | ml |
pine nuts
|
|
| 7.5 | ml |
garlic
minced |
|
| 2 | medium |
russet potatoes
peeled, cubed |
*
|
| 173.4 | ml/g |
green beans
trimmed |
|
| 453.6 | g |
pasta
|
|
Directions
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 an d pepper.
Cook potatoes in large pot of boiling salted water until just tender, about 5 m inutes.
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 stil l firm to bite.
Drain, reserving ½ cup cooking liquid. Transfer pasta to bowl with potatoes and green beans.
Whisk reserved ½ cup cooking liquid into pesto.
Add pesto to pasta mixture a nd toss thoroughly to coat.
Transfer pasta to large platter.
Serve, passing a dditional Pecorino Romano separately.
