| previous | next |
Title: Pasta with Pesto (Trenette Col Pesto)
Categories: Pasta Vegetarian Ethnic
Yield: 6 Servings
| PESTO | ||
| 1 | Clove garlic; fine chop | |
| 3 | tb | Pine nuts |
| 1 | pn | Coarse salt |
| 2 | c | Basil; tight pack |
| 1/2 | c | Parmigiano-Reggiano cheese |
| 1/2 | c | Pecorino Sardo cheese |
| 1/2 | c | Extra-virgin olive oil |
| PASTA | ||
| 1/2 | lb | Thin green beans; trim/halve |
| 1/2 | lb | Small red potatoes; scrub/slice |
| 1 | lb | Trenette, linguine or tagliatelle pasta |
| Salt & pepper to taste | ||
1. Place garlic, pine nuts and coarse salt in large mortar; then crush with pestle, using smooth, regular motions, to make a smooth paste. Add basil a little at a time. Crush to coarse paste, grinding leaves against side of mortar with pestle. Add pinch more salt and continue crushing. Gradually stir in and crush cheese. Drizzle in olive oil and continue working until pesto is very smooth and no large pieces of basil are visible.
2. Heat large pot of salted water to a boil; add green beans. Cook at a boil about 3 minutes, remove with slotted spoon, drain and set aside. Add potatoes to same boiling water; cook about 3 minutes.
3. Add more salt to boiling water if necessary; add pasta and cook until just done, 8 to 10 minutes. Just before pasta is done, remove 2 tablespoons cooking water and stir into pesto. Drain pasta; toss in a large bowl with pesto, potatoes and green beans. Serve immediately.
NOTE: Pesto can be made in a food processor fitted with metal blade. Process all ingredients together until smooth.
Source: "Flavors of the Riviera" by Colman Andrews (printed in the Chicago Tribune, February 26, 1997)
| previous | next |