Photo by Farideh Sadeghin
Servings: 6Prep: 15 minutesTotal: 30 minutesIngredientsfor the pesto:37 grams toasted pine nuts24 grams fresh basil leaves1 garlic clove, peeledkosher salt, to taste125 ml extra-virgin olive oil35 grams freshly grated Parmigiano Reggianofor the pasta:6 new potatoes or small red potatoes, cut into 1/4-inch pieces (about 241 grams)457 grams Trenette pasta150 grams trimmed young green beans or haricots verts250 grams Pesto GenoveseFreshly grated Parmigiano Reggiano, for servingDirections1. Make the pesto: Combine the pine nuts, basil, garlic, and salt in a large stone mortar and grind with the pestle until the moisture forms a paste. Slowly drizzle in the olive oil, beating all the while with a wooden spoon. Add the Parmigiano, 1 tablespoon at a time, beating until the mixture forms a thick paste. The pesto can also be made in a food processor. The pesto can be stored in a jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.2. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Add the potatoes and cook 1 minute, then add the pasta and cook until 4 minutes left of the prescribed cooking time to al dente and add the beans; cook the remaining 3 minutes and drain everything together in a colander.3. Pour the pasta, beans and potatoes into a warmed bowl, add the pesto, and toss to coat the pasta and the vegetables well. Add Parmigiano to taste and serve with more grated Parmigiano on the side.WATCH: MOLTISSIMO: Mario Cooks for Wes Avila and Nicholas Morgenstern
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