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Trenette With Pesto, Potatoes And Green Beans

Trenette With Pesto, Potatoes And Green Beans is a pasta potatoes vegetables recipe made with Fresh Basil Leaves, Olive Oil, T Freshly Grated Pecorino Romano Cheese, T Freshly Grated Parmesan Cheese, and Pine Nuts Toasted. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1 1/2 cup
• 6
• 6
• 1/4 cup
• 1 1/2 tsp
• 2
• 6 oz
• 1 lb

Method (preview)

1. 1

   Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead.

2. 2

   Press plastic wrap onto surface of pesto and refrigerate.)

3. 3

   Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer potatoes to large bowl.

4. 4

   Add green beans to same pot and cook until crisp-tender, about 3 minutes.

5. 5

   Using slotted spoon, transfer to bowl with potatoes.

6. 6

   Cook pasta in same pot until tender but still firm to bite.

7. 7

   Drain, reserving 1/2 cup cooking liquid.

8. 8

   Transfer pasta to bowl with potatoes and green beans.

9. 9

   Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. Transfer pasta to large platter.

10. 10

    Serve, passing additional Pecorino Romano separately.

11. 11

    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.

12. 12

    It's the basis of the classic