Trenette Con Pesto, Patate, E Fagioli

From Yankee Magazine — July 2008

Pasta Recipes

Yield: 6 servings

(Ribbon Pasta with Pesto Sauce, Potatoes, and Green Beans)

• 4 to 6 quarts water
• 1 tablespoon salt
• 2 medium-size potatoes, peeled and diced
• 1/2 pound green beans, trimmed and cut into 1-inch diagonal pieces
• 1 pound trenette (or linguini)
• 1/2 cup Pesto Sauce
• Garnish: freshly grated Pecorino or Parmigiano-Reggiano cheese

In a large pasta pot, bring water to a boil. Add salt, potatoes, and green beans and cook until al dente -- tender but firm -- about 4 minutes. Add pasta and stir well. Cover and bring water back to a boil. Uncover pot and cook pasta just until al dente, about 8 minutes. Drain pasta and vege­tables into a colander, reserving 1/2 cup cooking water. Return pasta and vegetables to pot.

In a small bowl, combine Pesto Sauce with just enough reserved cooking water to create a smooth consistency. Then pour over pasta and vegetables and combine gently, mixing well, over low heat. Transfer to a platter or bowl, garnish with cheese, and serve immediately, with extra cheese on the side.

**Adapted from Mary Ann Esposito’s recipe

Pesto Sauce

• 2 cups packed fresh basil leaves, stemmed
• 3 garlic cloves
• 1/2 cup extra-virgin olive oil, plus extra for storage
• 1/3 cup pine nuts, toasted
• 3 tablespoons grated Pecorino cheese
• Coarse sea salt

In the bowl of a food processor, pulse basil and garlic until mixture is coarse. With motor running, add oil in a slow, steady stream; the sauce should be the consistency of ketchup. Add pine nuts and pulse until coarsely chopped. Transfer to a small bowl. Stir in cheese and salt to taste. Transfer sauce to a jar. Pour a thin layer of olive oil over sauce, cap the jar, and store in refrigerator. (Use a sterilized jar if you’ll be storing sauce more than 4 days.) Makes 2 cups.

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