Linguine Pesto

Linguine Pesto
Yield
4servings
Yield
4servings
Linguine Pesto
Yield
4servings
Yield
4servings
Ingredients
Pesto
  • 3cups basil leaves
  • 4large cloves garlic
  • 1/2cup pine nuts
  • 1 1/2 cups extra-virgin olive oil
  • 1 1/4 cups Parmesan cheese
Pasta, Potatoes and Grean Beans
  • 1/2pound red potatoes
  • 1/4pound haricot vertsgreen beans
  • 3/4pound dried linguini
  • as needed fresh basil
  • as needed pine nuts, toasted
Yield:
Instructions
Pesto
  1. In a blender, puree the basil, garlic, pine nuts and olive oil until a smooth paste is formed. Do not over blend or the mixture will get hot and darken. Transfer to a bowl, mix in the Parmesan cheese and season with the salt and pepper.
Pasta, Potatoes and Green Beans
  1. Place the red potatoes in 2 quarts of cold, salted water and bring to a boil. Continue to boil until the potatoes are tender, but not falling apart. Remove from the water, slice and season with salt and pepper.
  2. Meanwhile, blanch the green beans in 2 quarts of salted boiling water for approximately 6 minutes or until just tender, but still crisp. If the beans will not be served immediately, chill them in ice water to prevent them form over cooking and turning brown.
  3. Bring 6 quarts of salted water to a boil. Boil the pasta until al dente, approximately 8-10 minutes.
  4. In a large saute pan, combine the cooked pasta, potato slices, green beans and a generous amount of pesto to coat well. Heat it all together thoroughly and adjust the seasoning.
  5. Toast some of the whole pine nuts for garnishing by placing them in a saute pan and cooking until light brown, shaking the pan often. The pine nuts will continue to darken slightly once removed from the oven.
  6. Serve the pasta with the potatoes and beans in a large bowl or plate. Garnish with toasted whole pine nuts, fresh basil and grated Parmesan cheese.