Trenette With Pesto Potatoes And Green Beans

Serving Size : 4
Ingredients

for prepare Trenette With Pesto Potatoes And Green Beans

:

Amount	Measure	Ingredient - Preparation Method
1	cup	packed fresh basil leaves - (2 bunches)
1 1/2	cups	olive oil - (preferably
extra-virgin trenette with pesto potatoes and green beans
6	tablespoons	pecorino romano cheese - freshly grated
6	tablespoons	freshly grated parmesan cheese - (1-oz)
1/4	cup	pine nuts - toasted
1 1/2	teaspoons	minced garlic
2	medium	russet potatoes - peeled, cut in 1/2"
cubes trenette with pesto potatoes and green beans
6	ounces	green beans - trimmed, cut in
3"lengths trenette with pesto potatoes and green beans
1	pound	trenette pasta or linguine

Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor. Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same pot until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans. Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. Transfer pasta to large platter. Serve, passing additional Pecorino Romano separately.

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