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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Linguine with Pesto, Potatoes and Green Beans
Linguine with Pesto, Potatoes and Green Beans
(Linguine con Pesto, Patate e Fagiolini)
 
 
Ingredients:

1 cup packed fresh basil leaves (about 2 bunches)
1/2 cup extra virgin olive oil
6 tablespoons freshly grated Pecorino Romano cheese (about 1 ounce)
6 tablespoons freshly grated Parmigiano cheese (about 1 ounce)
1/4 cup pine nuts, toasted
1 and 1/2 teaspoons minced garlic

2 medium russet potatoes (about 3/4 lb), peeled, cut into 1/2-inch cubes
6 ounces green beans, trimmed, cut into 3-inch lengths
1 lb trenette pasta or linguine

Additional freshly grated Pecorino Romano cheese
 
Directions:
 
Finely grind basil, olive oil, 6 tablespoons each of Romano and Parmigiano cheeses, toasted pine nuts and minced garlic in processor.

Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.)

Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes.

Using slotted spoon, transfer potatoes to large bowl.
 
Add green beans to same pot and cook until crisp-tender, about 3 minutes.

Using slotted spoon, transfer to bowl with potatoes.

Cook pasta in same pot until tender ('al dente').

Drain, reserving 1/2 cup cooking liquid.
 
Transfer pasta to bowl with potatoes and green beans.

Whisk reserved 1/2 cup cooking liquid into pesto.

Add pesto to pasta mixture and toss thoroughly to coat.

Transfer pasta to large platter.
 
Serve, passing additional Pecorino Romano cheese separately. Serves 4.
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