Pesto Pasta, Beans, Potatoes-Trattoria Ligagin, Genoa, Italy |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Pasta con Pesto, Fave e Patate is a traditional dish from the province of Liguria in Italy. From Trattoria Bar Ligagin and published in Bon Appetit, May 1997. Ingredients:
1/3 cup freshly grated parmesan cheese |
2 tablespoons pine nuts |
2 garlic cloves |
6 1/2 ounces fresh basil, stemmed |
1/4 cup extra virgin olive oil |
3 medium red potatoes, peeled, cut crosswise into 1/4-inch thick slices |
6 ounces thin green beans, trimmed (or 12 oz. fresh fava beans, shelled and halved) |
14 ounces gemelli pasta (or trenette, fettucine or linguine) or 14 ounces fusilli (or trenette, fettucine or linguine) |
1 tablespoon butter |
Directions:
1. Finely grind cheese, nut and garlic in processor. Add basil and puree. Drizzle oil, processing until well blended. Season pesto with salt and pepper. (Can be prepared 2 days ahead. Press plastic wrap onto surface and refrigerate.).
2. 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 or fava beans to same pot and boil until tender, about 3 minutes. Using slotted spoon, transfer beans to bowl with potatoes.
3. Cook pasta in same pot until tender but still firm to bite. Drain, reserving 1/3 cup liquid. Add pasta to potatoes and beans.
4. Whisk enough reserved liquid into pesto to moisten. Add pesto and butter to pasta. Toss to coat and serve.
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