Cooking Italy - Spaghetti and Pesto, Green Beans, Potatoes
A classic Pesto sauce with pasta adapted from Essentials of Classical Italian Cooking, Marcella Hazan
Servings: 6
Ingredients
- Ingredients for Pesto
- For the Processor
- 2 cups tightly packed fresh picked basil leaves
- 1/2 cup extra virgin olive oil
- 3 tablespoon pine nuts toasted
- 2 cloves of garlic finely chopped before processing
- Salt
- For completion by hand
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 2 tablespoon freshly grated romano cheese
- 3 tablespoon butter
- Ingredients for Complete Dish
- Pesto Sauce
- 1 1/2 pounds pasta
- 3 small potatoes
- 3 tablespoons pasta water
Instructions
- Wash basil and pat with paper towels. Process ingredients for processor until you have a creamy consistency. Add in the rest of the ingredients by hand, first adding in all cheese until it is really smooth. Then add butter in at the end.
- For assembly
- /2 pounds pasta (I used one pound in spaghetti and 1 1/2 with fusilli)
- small new potatoes, boiled in skin, skin removed afterward, thinly sliced
- /2 pound young green beans, ends snapped, cut half (depending on size)
- Save a few Tablespoons of pasta water to add into pesto
- Toss pesto with cooked pasta, beans, and potatoes. Add in pasta water as needed. Serve immediately. Season with salt and pepper to taste.