Pasta al Pesto Genovese

Name: Pasta al Pesto Genovese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400 g trofie or linguine; 3 cups, packed fresh basil leaves; 1/3 cup pine nuts; 1 small clove garlic; 1/2 cup, grated parmesan; 1/4 cup, grated pecorino; 1/2 cup extra-virgin olive oil; 1 small, peeled and cubed yukon gold potato; 4 oz, trimmed and halved green beans; for the pasta water fine sea salt

Trofie or trenette tossed with bright basil pesto pounded with pine nuts, garlic, and pecorino, plus a few cubes of potato and green beans the Ligurian way.

vegetarian
egg-free
contains-dairy

Ingredients

trofie or linguine400 g
fresh basil leaves3 cups, packed
pine nuts1/3 cup
garlic1 small clove
parmesan1/2 cup, grated
pecorino1/4 cup, grated
extra-virgin olive oil1/2 cup
yukon gold potato1 small, peeled and cubed
green beans4 oz, trimmed and halved
fine sea saltfor the pasta water

Steps

Toast pine nuts.
Toast pine nuts in a dry skillet over medium-low heat until just golden, 3 minutes.
Make the basil pesto.
Pulse basil, pine nuts, garlic, and a pinch of salt in a food processor. With the motor running, stream in the olive oil. Pulse in both cheeses; do not over-blend or it turns muddy.
Cook potato, pasta, and green beans.
Bring a large pot of well-salted water to a boil. Add potato cubes; cook 4 minutes. Add the pasta and green beans together with the potatoes and cook to al dente, about 8 more minutes.
Reserve pasta water and drain.
Reserve 1 cup pasta water. Drain everything and return to the warm (off-heat) pot.
Toss pasta with pesto.
Toss with the pesto and a few tablespoons of pasta water until silky. Serve immediately with extra parmesan.

Nutrition

Nutrition, per serving. 515 calories. Protein 18.3 grams, 14 percent. Carbs 55.7 grams, 41 percent. Fat 26.9 grams, 45 percent. Fiber 3.8 grams, sugar 3.1 grams, saturated fat 5.7 grams, sodium 370 milligrams. Estimated from ingredients.