Linguine con Pesto, Patate e Fagiolini
(Linguine with Pesto, Potatoes and Green Beans)
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 Parmesan cheese (about 1 ounce)
1/4 cup pine nuts, toasted
1 and 1/2 teaspoons minced garlic
2 medium russet potatoes (about 3/4 pound), peeled, cut into 1/2-inch cubes
6 ounces green beans, trimmed, cut into 3-inch lengths
1 pound trenette pasta or linguine
Additional freshly grated Pecorino Romano cheese
Directions:
Finely grind basil, olive oil, 6 tablespoons each of Romano and Parmesan 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.