Trenette with pesto, potatoes and green beans

 
               Trenette With Pesto, Potatoes And Green Beans
 
 Recipe By     : Bon Appetit May 1995
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Pasta & Couscous                 Potatoes
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           packed fresh basil leaves
      1/2  cup           olive oil
    6      tablespoons   freshly grated pecorino romano cheese
    6      tablespoons   freshly grated parmesan cheese
      1/4  cup           pine nuts -- toasted
    1 1/2  teaspoons     minced garlic
    2      medium        russet potatoes -- peeled cut into
                         -- 1/2-inch cubes
    6      ounces        green beans -- trimmed cut into
                         -- 3-inch lengths
    1      pound         trenette pasta -- or linguine
                         freshly grated pecorino
                         romano cheese
 
 Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toaste
 d pine nuts and minced garlic in processor.  Season pesto to taste with salt an
 d pepper.  (Pesto can be prepared 2 days ahead.  Press plastic wrap onto surfac
 e of pesto and refrigerate.)
 
 Cook potatoes in large pot of boiling salted water until just tender, about 5 m
 inutes.  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 but stil
 l firm to bite.  Drain, reserving 1/2 cup cooking liquid.  Transfer pasta to bo
 wl with potatoes and green beans.
 
 Whisk reserved 1/2 cup cooking liquid into pesto.  Add pesto to pasta mixture a
 nd toss thoroughly to coat.  Transfer pasta to large platter.  Serve, passing a
 dditional Pecorino Romano separately.
 
 Notes: Basil is one of the favorite ingredients of the Italian region of Liguri
 a, and there is no place in the world where it is more fragrant or put to such 
 delicious use.  It's the basis of the classic Genoese sauce, pesto, in which it
  is partnered with garlic, olive oil, pine nuts, and Parmesan and Pecorino Roma
 no cheeses.  It shows up most typically floating atop minestrone, drizzled over
  potato gnocchi, or - as here - tossed with trenette (the local ribbon pasta), 
 potatoes and green beans.
 
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