-
2 cups packed basil leaves
-
3 tablespoons Italian pine nuts
-
1 garlic clove, crushed
-
1/2 cup extra-virgin olive oil
-
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
-
Kosher salt and freshly ground pepper
-
3/4 pound baby red potatoes
-
3/4 pound haricots verts
-
1 pound trenette pasta or linguine fini
-
In a food processor, pulse the basil leaves with the pine nuts and
garlic until a paste forms. Add the olive oil and puree until smooth.
Transfer the pesto to a small bowl. Stir in the 1/4 cup of
Parmigiano-Reggiano and season with salt and pepper.
-
In a medium saucepan, cover the potatoes with water and bring to a
simmer. Cook over moderate heat for about 15 minutes, until tender.
Drain and let cool slightly. Cut the potatoes in half.
-
In a large pot of salted boiling water, cook the haricots verts until al
dente. Using a slotted spoon, transfer the beans to a colander and
rinse under cold water. Add the pasta to the pot and cook over high heat
until al dente. Drain the pasta and transfer it to a large bowl. Add
the cooked potatoes, beans and the pesto and toss well to coat. Season
with salt and pepper and serve, passing additional Parmigiano-Reggiano
at the table.
