Name: Pasta with Pesto Sauce, Potatoes & Green Beans
Prep time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Pasta
Ingredients: 4-6 quarts water; 1 tablespoon salt; 2 medium-size potatoes, peeled and diced; 1/2 pound green beans, trimmed, cut into 1-inch diagonal pieces; 1 pound trenette (or linguine); 1/2 cup Pesto Sauce; Freshly grated Pecorino or Parmigiano-Reggiano; 2 cups packed fresh basil leaves, stems discarded; 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; Kosher or sea salt

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This delicious pasta dish come from friend, cookbook author, and TV host Mary Ann Esposito.

Ingredients

4-6 quarts water

1 tablespoon salt

2 medium-size potatoes, peeled and diced

1/2 pound green beans, trimmed, cut into 1-inch diagonal pieces

1 pound trenette (or linguine)

1/2 cup Pesto Sauce

Freshly grated Pecorino or Parmigiano-Reggiano

Instructions

In a large pot, bring water to a boil. Add salt, potatoes, and green beans; cook until al dente (tender but firm), about 4 minutes.

Add pasta; stir well. Cover; bring water back to a boil. Uncover; cook pasta just until al dente, about 8 minutes.

Drain pasta and vegetables into a colander, reserving ½ 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.

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.

Pesto Sauce

Ingredients

2 cups packed fresh basil leaves, stems discarded

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

Kosher or sea salt

Instructions

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; sauce should be the consistency of ketchup. Add pine nuts; 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 refrigerate. (Use a hot sterilized jar if you’ll be storing it more than 4 days.)

Yield: 2 cups