Trenette with Pesto, Beans, and Potatoes: Pesto Genovese (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 tablespoons pine nuts |
2 cups fresh basil leaves, preferably picolo fino |
1 clove garlic, peeled |
1 pinch sea salt |
5 ounces ligurian extra-virgin olive oil |
1 cup fresh pesto |
6 new potatoes or small red potatoes, boiled and halved |
1 cup young green beans or haricots verts, blanched and refreshed |
1 pound package trenette pasta |
Directions:
1. To make the pesto: In a large stone mortar, place the pine nuts, basil, garlic, and salt and grind with a pestle until it forms a paste. Drizzle in the olive oil, beating the mixture all the while with a wooden spoon. This can also be chopped in a food processor before adding the oil. The pesto can be stored in jars, topped with extra-virgin olive oil, for several weeks.
2. To make the pasta dish: Bring 6 quarts water to boil and add 2 tablespoons salt.
3. Cook the pasta according to package instructions until al dente and drain.
4. Add pasta to a cold pan along with the beans. Toss with pesto, red potatoes and let the hot pasta and beans warm the pesto and potatoes. Do not reheat. Add more extra-virgin olive oil, to taste.
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