Ingredients
1.2 lb trenette pasta, or linguine
¼ lb fresh green beans, (4 oz), or haricot verts or french beans, cut into 1-inch pieces
1 yellow potato, large, cut into 1-inch cubes
1 tsp coarse salt, for water
2 oz basil leaves
2 garlic cloves
1 tsp coarse salt
2 tbsp parmigiano, grated
2 tbsp pecorino, grated
¼ cup pine nuts
½ cup extra virgin olive oil
Preparation
Put all the ingredients of the pesto in the food processor and pulse until everything is blended.
Blend it for roughly 30 seconds to make it smooth but not emulsified. The key to a great-tasting pesto is to not cook the basil.
Then, boil the water for the pasta. Once it boils, add some coarse salt to the pot.
Blanche the green beans for a minute and then shack in a bowl of iced water.
Add the potatoes to the boiling water and cook for 10 to 15 minutes or until fork-tender.
Throw in the pasta and drain the pasta once cooked but still al dente—not too soft. Save a little bit of the pasta water for the sauce.
Place the pesto on the bottom of the serving bowl, add a couple spoonfuls of the pasta water for the pesto then add the pasta to the bowl with the pesto.
Mix it well, then serve!
