Trenette With Pesto, Potatoes, And Green Beans - ...

By á-174942

Ingredients

• 4 quarts water - (to 6)
• 1 tablespoon salt
• 2 medium potatoes peeled and diced
• 1/2 pound green beans trimmed, and cut into 1" diagonal pieces
• 1 pound Trenette (see recipe)
• 1/2 cup Pesto Sauce (see recipe)
• Freshly-grated Pecorino or Parmigiano-Reggiano cheese for sprinkling

Details

Servings 4

Preparation

Step 1

Bring the water to a boil in a pasta pot. Add the salt, potatoes, and green beans and cook until the vegetables are al dente, tender but still firm, about 4 minutes. Add the pasta, stir it with a pasta fork, cover the pot, and bring the water back to a boil. Uncover the pot and cook the pasta just until al dente, about 3 minutes. Drain the pasta and vegetables into a colander, reserving 1/2 cup of the cooking water. Return the pasta and vegetables to the pot.

In a small bowl, combine the prepared pesto sauce with just enough of the reserved cooking water to make a smooth consistency. Pour the sauce over the pasta. Gently combine and mix the ingredients well over low heat. Transfer the pasta and vegetables to a platter or bowl and serve immediately. Pass additional cheese on the side.

This recipe yields 4 to 6 servings.