| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Eggs |
Vegetarian |
Pasta, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic; fine chop |
| 3 |
tb |
Pine nuts |
| 1 |
pn |
Coarse salt |
| 2 |
c |
Basil; tight pack |
| 1/2 |
c |
Parmigiano-Reggiano cheese |
| 1/2 |
c |
Pecorino Sardo cheese |
| 1/2 |
c |
Extra-virgin olive oil |
| 1/2 |
lb |
Thin green beans; trim/halve |
| 1/2 |
lb |
Small red potatoes; scrub/slice |
| 1 |
lb |
Trenette, linguine or tagliatelle pasta |
|
|
Salt & pepper to taste |
INSTRUCTIONS
PESTO
PASTA
1. Place garlic, pine nuts and coarse salt in large mortar; then crush with
pestle, using smooth, regular motions, to make a smooth paste. Add basil a
little at a time. Crush to coarse paste, grinding leaves against side of
mortar with pestle. Add pinch more salt and continue crushing. Gradually
stir in and crush cheese. Drizzle in olive oil and continue working until
pesto is very smooth and no large pieces of basil are visible.
2. Heat large pot of salted water to a boil; add green beans. Cook at a
boil about 3 minutes, remove with slotted spoon, drain and set aside. Add
potatoes to same boiling water; cook about 3 minutes.
3. Add more salt to boiling water if necessary; add pasta and cook until
just done, 8 to 10 minutes. Just before pasta is done, remove 2 tablespoons
cooking water and stir into pesto. Drain pasta; toss in a large bowl with
pesto, potatoes and green beans. Serve immediately.
NOTE: Pesto can be made in a food processor fitted with metal blade.
Process all ingredients together until smooth.
Source: "Flavors of the Riviera" by Colman Andrews (printed in the Chicago
Tribune, February 26, 1997)
Posted to MM-Recipes Digest V4 #060 by Linda Place
<placel@worldnet.att.net> on Feb 28, 1997.
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