Trenette al Pesto

By LeeBoruchow

In my world, the classic basil pesto must be served with beans and potatoes, or the whole day is ruined.

Ingredients

• Pesto:
• 6 New Potatoes or small Red Potatoes
• 1 cup trimmed young Green Beans or Haricots Verts
• 1 pound Trenette or Linguine Fini
• Pesto
• Freshly gated Parmigiano-Reggiano, for serving
• 3 tablespoons Pine Nuts
• 2 cups fresh Basil Leaves
• 1 clove Garlic, peeled
• Pinch of Salt
• 1/2 cup Extra-Virgin Olive Oil
• 1/4 cup freshly grated Parmigiano-Reggiano

Preparation

Step 1

Place the potatoes in a medium saucepan, add salted water to cover generously, and bring to a boil. Boil gently until the potatoes are tender; drain. Cut the potatoes in half, and set aside.

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Begin cooking the pasta and add beans to the pasta water about 4 minutes before the pasta is cooked a dente. drain.

Pour the pasta into a warmed bowl, add the beans, potatoes, and pesto, and toss to coat the pasta and to warm the beans and potatoes; do not return to the heat. Serve with grated Parmigiano on the side.

Pesto:
Combine the pine nuts, basil, garlic, and salt in a large stone mortar and grind with the pestle until the mixture forms a paste. Slowly drizzle in the olive oil, beating all the while with a wooden spoon. Add the Parmigiano 1 tablespoon at a time,