Name: Trenette Con Pesto, Patate, E Fagioli
Yield: 6 servings
Cuisine: Pasta
Ingredients: 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; 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

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

Ingredients

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

Instructions

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 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. 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

Ingredients

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

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; 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.