Angela's Italian Recipe for 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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