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LINGUINE - Trenette with Pesto, Beans and Potatoes
Nb persons: 6
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| The Chew Trenette with Pesto, Beans and Potatoes CONTRIBUTED BY MARIO BATALI ~ ~ ~ ~ ~ ~ | |
| 2 cups | packed basil leaves |
| 3 tablespoons | Italian pine nuts |
| 1 | garlic clove, crushed |
| 1/2 cup | extra-virgin olive oil |
| 1/4 cup | freshly grated Parmigiano-Reggiano cheese, plus more for serving |
| Kosher salt | |
| freshly ground pepper | |
| 3/4 pound | baby red potatoes |
| 3/4 pound | haricots verts |
| 1 pound | trenette pasta or linguine fini |
In a food processor, pulse the basil leaves with the pine nuts and garlic until a paste forms. Add the olive oil and puree until smooth. Transfer the pesto to a small bowl. Stir in the 1/4 cup of Parmigiano-Reggiano and season with salt and pepper.
In a medium saucepan, cover the potatoes with water and bring to a simmer. Cook over moderate heat for about 15 minutes, until tender. Drain and let cool slightly. Cut the potatoes in half.
In a large pot of salted boiling water, cook the haricots verts until al dente. Using a slotted spoon, transfer the beans to a colander and rinse under cold water. Add the pasta to the pot and cook over high heat until al dente. Drain the pasta and transfer it to a large bowl. Add the cooked potatoes, beans and the pesto and toss well to coat. Season with salt and pepper and serve, passing additional Parmigiano-Reggiano at the table.
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