*  Exported from  MasterCook  *

              Trenette With Pesto, Potatoes And Green Beans

Recipe By     : Bon Appetit, May 1995
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Fresh basil leaves -- packed
     1/2  c             Olive oil
   6      tb            Pecorino romano cheese --
                        - freshly grated
   6      tb            Parmesan cheese -- freshly
                        - grated
     1/4  c             Pine nuts -- toasted
   1 1/2  ts            Garlic -- minced
   2      md            Russet potatoes -- peeled cut
                        - into 1/2" cubes
   6      oz            Green beans -- trimmed cut into
                        - 3" lengths
   1      lb            Trenette pasta or linguine
                        Pecorino -- freshly grated
                        Romano cheese

Finely grind basil, oil, 6 tb Romano, 6 tb Parmesan cheeses, toasted
pine nuts, and minced garlic in processor. Season pesto to taste with
salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic
wrap onto surface of pesto and refrigerate.)

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 to same pot and cook until crisp-tender, about
3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook
pasta in same pot until tender but still firm to bite. Drain,
reserving 1/2 cup cooking liquid. Transfer pasta to bowl with
potatoes and green beans.

Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta
mixture and toss thoroughly to coat. Transfer pasta to large platter.
Serve, passing additional Pecorino Romano separately.

Notes: Basil is one of the favorite ingredients of the Italian region
of Liguria, and there is no place in the world where it is more
fragrant or put to such delicious use. It's the basis of the classic
Genoese sauce, pesto, in which it is partnered with garlic, olive
oil, pine nuts, and Parmesan and Pecorino Romano cheeses. It shows up
most typically floating atop minestrone, drizzled over potato
gnocchi, or--as here--tossed with trenette (the local ribbon pasta),
potatoes and green beans.

MC formatted by Barb at Possum Kingdom


                   - - - - - - - - - - - - - - - - - -