Trenette al Pesto

Serves 8

Ingredients:

• 4 cups fresh basil leaves
• 2 garlic cloves, minced
• ½ cup fresh Parmesan cheese + more for serving
• ½ cup pine nuts (walnuts can be substituted)
• Salt & pepper
• 3 large Yukon Gold potatoes, peeled and cut into 1” cubes
• 1 pound fresh green beans, trimmed and cut into 2-inch lengths
• 1 pound trenette pasta (use linguine if you cannot find trenette)
• ½ cup extra-virgin olive oil

Instructions:

1. Make pesto – In food processor, combine nuts, basil, cheese, and minced garlic. Season with salt and pepper. Process until finely chopped. Pour olive oil in a steady stream through the feed tube and process until smooth. Set aside.

2. Prepare potatoes – In a medium saucepan, cover cubed potatoes with cold water. Add 1 teaspoon salt. Bring to a boil and and cook for around 10 minutes or until potatoes are tender. Do not overcook potatoes. Drain and set aside.

3. Prepare green beans – Meanwhile, add water and 1 teaspoon of salt to a medium saucepan. Cover and bring to a boil. Add green beans. Cook for around 4-5 minutes or until crisp tender. Drain green beans and immediately rinse in cold water. Set aside.

4. Prepare pasta – Fill a large pot with water and bring to a boil. Add 1 tablespoon of salt. Add pasta and cook according to package instructions until al dente. Drain and set aside.

5. Assemble pasta – Add pesto and olive oil to pasta. Toss to combine. Add green beans and potatoes and toss gently. Serve garnished with fresh basil and grated Parmesan cheese.