How To make Trenette with Pesto, Potatoes and Green Beans
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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Authentic Ligurian Linguine with Pesto, Potatoes and Green Beans with Chef G.S. Argenti
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If you read the title and were confused about serving pasta and potatoes don't be. This is actually a Ligurian specialty. Pasta with Pesto is a classic combination in and around Liguria which is the region around the city of Genoa. Add potatoes and green beans to this dish and you have authentic Italian comfort food. Join Chef G.S. Argenti and learn how to make an elevated version of this typically homemade dish. It's delicious.
GREEN BEANS POTATO PESTO PASTA SALAD by WHAT TO COOK NEXT
We are making Green Beans Potato Pesto Pasta Salad. In this video I show you how to roast garlic, make pesto and put it all together in easy green beans potato pesto pasta salad. Enjoy.
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GREEN BEANS POTATO PESTO SALAD
ROASTED GARLIC
Oven at 400F
Peel garlic head shell, cut the tip to expose all the cloves. Drizzle olive oil, cover in foil. Roast for 30-40 minutes. Remove from the oven, let cool completely.
PESTO
3cups spinach
1/2cup basil
1/2 cup parsley
5 cloves of roasted garlic
1/2 cup parmesan cheese
1/3 cup walnuts
Juice of 1/2 lemon
1tsp lemon zest
1/4 cup olive oil
salt and pepper
SALAD
1lb green beans, trimmed and washed
1/2 pound small red potatoes
1/2 pound pasta
Parsley, salt and and pepper.
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Pesto pasta with potatoes and green beans
Not very often you see a recipe that has pasta with potatoes BUT here it is! Originating in Liguria, Italy this dish will warm you up right down to your toes. Did someone say comfort food? Click here for the recipe;
Pesto Pasta and Potatoes
Check out Catherine's plate here
Pesto Pasta with Potatoes and Green Beans #eatbetternotless #veganrecipes
Pesto Pasta with Potatoes + Green Beans
for the pesto
2 cups fresh basil leaves, packed
3 tablespoons pine nuts (or you can also use 1/4 cup or so of walnuts)
1/2 teaspoon salt
1 clove garlic
2/3 cup olive oil
for the pasta
1/2 lb spaghetti or linguine
1/2 lb new potatoes, scrubbed and thinly sliced
1/2 lb fresh or frozen green beans
salt to taste
Directions
To a food processor, add the basil, pine nuts (or walnuts), salt, garlic and olive oil. Process until smooth. Set aside.
Add the potatoes and fresh green beans to a large pot of water filled 3/4 full. (If using frozen green beans, add them after the potatoes have cooked for about 4 minutes). Bring to a boil, adding salt to taste. Cook for about 7 – 8 minutes until everything is tender. When done, remove the potatoes and green beans with a skimmer and place them in a bowl and set aside. Bring the remaining water in the pot to a boil. Add the pasta and cook according to instructions. When the pasta has finished cooking, add the pasta to a serving bowl with tongs or a pasta fork; reserving some of the pasta water. Add in the potatoes, green beans and pesto and toss to combine. Add in a little of the pasta water to help combine everything. Add more olive oil and salt if needed. Serve immediately.
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Trenette al Pesto (Pasta from the Movie Luca)
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