Ingredients
- 2 Cups Fresh Basil Leaves
- 1 Tblspn Fresh Nuts
- Clove Peeled Garlic
- 1/2 Cup Extra Virgin Olive Oil
- Freshly Grated Parmigiano-Reggiano
- 6 New or Small Red Potatoes
- 1 Cup Trimmed Young Green Beans
- 1 Lb Trenette Pasta
- 1 Cup Pesto
- Freshly Grated Parmigiano-Reggiano
- Salt
Preparation
Step 1
First, make the pesto, by combining the nuts, basil, garlic and salt in a food processor, until it forms a paste.
Slowly drizzle in the olive oil while continuing to mix the mixture. Add the Parmigiano 1 tablespoon at a time, beating until the mixture forms a thick paste.
For the Pasta, 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.
Meanwhile (at the same time), cook the beans in a large saucepan of boiling salted water until tender, 3.5-4 minutes. Have an ice bath ready. Drain the beans, plunge into the ice bath just to cool, and drain again. Set aside.
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook the pasta until al dente; drain.
Pour the pasta into a warmed bowl, add the beans, potatoes, and pesto, and toss to coast the pasta and to warm the beans and potatoes; do not return to the heat. Serve with grated Parmigiano on the side.