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 servings
Ingredients
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.
I’ve made pesto for years. This has become my favorite recipe to date… easy, fresh, quick — workable amount. I make it fresh as needed. If I do freeze it — I add all ingedients except the cheese — stirring that in shortly before serving. Can’t be beat!