Linguine al Pesto
Pesto is the classic uncooked sauce. Rich and intense in flavor, pesto is always diluted with a little pasta water when served. In this recipe, potatoes and green beans, classic Genoese additions, are cooked with the pasta and throw into relief the richness of the pesto.
| Preparation Time: | 10 minutes |
| Cooking Time: | 10 minutes |
| Time Until Ready: | 20 minutes |
| Serves: | 4 - 6 |
Ingredients
2 cups fresh basil leaves
4 garlic cloves, peeled
1/4 cup toasted pine nuts
1/3 cu extra-virgin olive oil, divided
1/2 cup freshly grated Parmesan cheese, plus additional for table use
1/4 pound small fresh tender green beans
1 russet potato, peeled and diced
1 pound imported linguine
Salt and freshly ground black pepper to taste
Directions
- Wash basil leaves and dry them with a towel. If the basil leaves are large, remove the center stems with a sharp knife. Place the garlic, basil, and pine nuts in a food processor with a steel blade. Process until they are finely chopped. With machine running, add half the extra-virgin olive oil. Turn off the processor and add the grated Parmesan cheese. Again, process until the cheese is absorbed. With the machine running slowly, add the remaining oil. when the pesto is creamy, add salt and pepper.
- Transfer to a nonmetallic bowl or jar. Cover with a drizzle of olive oil to prevent the basil from turning dark and reserve.
- Bring a large pot of salted water to the boil and cook the potoato for 5 minutes. Add the green beans and pasta to the potatoes and continue cooking.
- While the pasta is cooking, place the pesto in a shallow serving bowl. cook all until pasta is al dente, at which time the vegetables should be properly cooked.
- Drain in a colander, preserving some pasta water. Transfer the cooked pasta, green beans and potato to the serving bowl containing the pesto, and toss.
- Add 1-2 tablespoons of cooking water, if necessary, to enable the pesto to coat the pasta.
- Serve immediately and pass extra Parmesan cheese.
Delicious with a glass of cabernet sauvignon.
Source: hamiltro
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