| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Packed fresh basil leaves (2 bunches) |
| 1 1/2 |
c |
Olive oil (preferably extra-virgin) |
| 1 |
oz |
Freshly grated Pecorino Romano cheese |
| 1 |
oz |
Freshly grated Parmesan cheese |
| 1/4 |
c |
Pine nuts; toasted |
| 1 1/2 |
ts |
Minced garlic |
| 2 |
md |
Russet potatoes; peeled; cut in 1/2" cubes |
| 6 |
oz |
Green beans; trimmed, cut in 3"lengths |
| 1 |
lb |
Trenette pasta or linguine |
|
|
Additional freshly grated Pecorino Romano cheese |
INSTRUCTIONS
Date: Fri, 05 Apr 1996 19:59:33 EST
From: AKSC87A@prodigy.com ( MARY JO KNAPPER)
Recipe By: Bon Appetit May 1995
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 and pepper. (Pesto can be prepared 2 days ahead. Press plastic
wrap onto surface of pesto and refrigerate.)
Cook potatoes in large pot of boiling salted water until just tender, about
5 minutes. 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 still firm to bite. Drain, reserving 1/2 cup cooking liquid.
Transfer pasta to bowl with potatoes and green beans.
Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta
mixture and toss thoroughly to coat. Transfer pasta to large platter.
Serve, passing additional Pecorino Romano separately.
NOTES: Basil is one of the favorite ingredients of the Italian region of
Liguria, and there is no place in the world where it is more fragrant or
put to such delicious use. It's the basis of the classic Genoese sauce,
pesto, in which it is partnered with garlic, olive oil, pine nuts, and
Parmesan and Pecorino Romano cheeses. It shows up most typically floating
atop minestrone, drizzled over potato gnocchi, or - as here - tossed with
trenette (the local ribbon pasta), potatoes and green beans.
MC-RECIPE@MASTERCOOK.COM
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