1 pound large red potatoes, peeled and cut into 1/2 inch-pieces
salt and pepper
12 ounces green beans, trimmed and cut into 1 1/2-inch lengths2 cups fresh basil leaves
1 ounce parmesan cheese, grated (1/2 cup)
7 tablespoons olive oil
1 pound gemelli pasta
2 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1 tablespoon lemon juice
Instructions
1. Toast pine nuts and garlic in skillet over medium heat, stirring
frequently, until pine nuts are golden and fragrant and garlic
darkens slightly, 3 to 5 minutes
2. Bring 3 quarts water to boil in large pot. Add potatoes and 1
tablespoon salt and cook until potatoes are tender but still hold
their shape, 9 to 12 minutes. Using slotted spoon, transfer potatoes
to rimmed baking sheet. (Do not discard water)
3. Meanwhile, bring 1/2 cup water and 1/4 teaspoon salt to boil in
now-empty skillet over medium heat. Add green beans, cover, and
cook until tender, 5 to 8 minutes. Drain green beans and transfer to
sheet with potatoes.
4. Process basil, parmesan, oil, pine nuts, garlic, and 1/2 teaspoon
salt in food processor until smooth.
5. Add gemelli to water in large pot and cook, stirring often, until al
dente. Set colander in large bowl. Drain gemelli in colander,
reserving cooking water in bowl. Return gemelli to pot. Add butter,
lemon juice, potatoes and green beans, pesto, 1 1/4 cups reserved
cooking water, and 1/2 teaspoon pepper and stir vigorously with
rubber spatula until sauce takes on creamy appearance. Add
additional cooking water as needed
Originally Submitted
7/13/2013
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