Trenette with Pesto, Beans, and Potatoes: Pesto Genovese

TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
YIELD: 4 servings
LEVEL: Easy

ingredients

PESTO:
  • 1 pinch sea salt
  • 5 ounces Ligurian extra-virgin olive oil
    FOR THE PASTA DISH:
    • 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
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    Directions

    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.

    To make the pasta dish: Bring 6 quarts water to boil and add 2 tablespoons salt.
    Cook the pasta according to package instructions until "al dente" and drain.
    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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