Mary Ann Esposito’s Trenette Con Pesto, Patate, E Fagioli (Ribbon Pasta with Pesto Sauce, Potatoes & Green Beans)
Enjoy fresh garden flavors in this Ribbon Pasta with Pesto Sauce, Potatoes, and Green Beans recipe from Ciao Italia’s Mary Ann Esposito.
By Yankee Magazine
Jun 04 2017
Mary Ann Esposito’s Ribbon Pasta with Pesto Sauce, Potatoes & Green Beans
Photo Credit : Heath RobbinsEnjoy fresh garden flavors in this Ribbon Pasta with Pesto Sauce, Potatoes, and Green Beans recipe from Ciao Italia‘s Mary Ann Esposito.
Yield:
6 servingsIngredients
4 to 6 quarts water
1 tablespoon salt
2 medium-size potatoes, peeled and diced
1/2 pound green beans, trimmed and cut into 1-inch diagonal pieces
1 pound trenette (or linguini)
1/2 cup Pesto Sauce (recipe below)
Garnish: freshly grated Pecorino or Parmigiano-Reggiano cheese
Instructions
In a large pasta pot, bring water to a boil. Add salt, potatoes, and green beans and cook until al dente — tender but firm — about 4 minutes. Add pasta and stir well. Cover and bring water back to a boil. Uncover pot and cook pasta just until al dente, about 8 minutes. Drain pasta and vege
Pesto Sauce
Ingredients
2 cups packed fresh basil leaves, stemmed
3 garlic cloves
1/2 cup extra-virgin olive oil, plus extra for storage
1/3 cup pine nuts, toasted
3 tablespoons grated Pecorino cheese
Coarse sea salt
Instructions
In the bowl of a food processor, pulse basil and garlic until mixture is coarse. With motor running, add oil in a slow, steady stream; the sauce should be the consistency of ketchup. Add pine nuts and pulse until coarsely chopped. Transfer to a small bowl. Stir in cheese and salt to taste. Transfer sauce to a jar. Pour a thin layer of olive oil over sauce, cap the jar, and store in refrigerator. (Use a sterilized jar if you’ll be storing sauce more than 4 days.) Makes 2 cups.