How To make Trenette with Pesto, Potatoes and Green Beans
1 cup packed fresh basil leaves
1/2 cup olive oil
6 tablespoons freshly grated pecorino romano cheese
6 tablespoons freshly grated parmesan cheese
1/4 cup pine nuts
toasted
1 1/2 teaspoons minced garlic
2 medium russet potatoes :
peeled cut into
-- 1/2-inch cubes 6 ounces green beans trimmed cut into
:
3-inch lengths 1 pound trenette pasta -- or linguine
freshly grated pecorino romano cheese
Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toaste d pine nuts and minced garlic in processor. Season pesto to taste with salt an d pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surfac e of pesto and refrigerate.)
Cook potatoes in large pot of boiling salted water until just tender, about 5 m inutes. 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 stil l firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bo wl with potatoes and green beans.
Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture a nd toss thoroughly to coat. Transfer pasta to large platter. Serve, passing a dditional Pecorino Romano separately.
Notes: Basil is one of the favorite ingredients of the Italian region of Liguri a, and there is no place in the world where it is more fragrant or put to such delicious use. It's the basis of the classic Genoese sauce, pesto, in which it is partnered with garlic, olive oil, pine nuts, and Parmesan and Pecorino Roma no cheeses. It shows up most typically floating atop minestrone, drizzled over potato gnocchi, or - as here - tossed with trenette (the local ribbon pasta), potatoes and green beans.
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How To make Trenette with Pesto, Potatoes and Green Beans's Videos
Trennette al Pesto
Join Karoline as she visits with Chef Sal Sprufero at the Harvest on Hudson Restaurant in NY , as he shows and speaks about this traditional Ligurian dish. For a copy of this recipe:
Spaghetti, green beans, potatoes and pesto. Vegetarian, really tasty
A vegetarian dish, that is prepared with fresh green beans, potatoes, pesto and spaghetti. It is rather unusual and tastes really good with an easy to realize sauce, as here in Germany we like sauces.
Ingredients for 2 persons:
300 g green bush-beans
200 g potatoes
180 g fresh or 150 g store-bought dry spaghetti
app. 8 teaspoons pesto
2 - 4 tablespoons olive oil
basil for decoration
Please keep in mind: the green beans have to be cooked apart from the potatoes and spaghetti. Their cooking liquid has to be discarded completely, because green beans contain a hard to digest substance that dissolves into the water and gets lost by discarding it. That is why they should always be cooked properly and never be eaten raw.
Cooking time with store-bought, dry spaghetti:
potatoes 4 min.
potatoes + spaghetti 9 min.
makes in total =13 min.
cooking time with fresh spaghetti:
potatoes 10 min.
potatoes + spaghetti 3 min.
makes in total = 13 min. Guten Appetit!
Pasta with Potatoes and Pesto
Amazing Penne Pasta
My grandma recipe
Ingredients
- For 2 servings:
- 160 gr of penne pasta
- 1 jar of pesto
- 2 medium potatoes
- parmesan cheese
- extra virgin olive oil
Bring a pan of salted water to the boil.
Peel and cut the potatoes in small cubes.
Cook the potatoes and the pasta together.
In the meantime, pour the pesto in a bowl, add 1 ladle of water from the pan and some extra virgin olive oil: stir well together.
Once cooked, drain the pasta and the potatoes and mix well with the pesto: sprinkle with some parmesan cheese, add extra oil if needed and serve
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Italy's Freshest Summer Pasta | BASIL PESTO with Potatoes and Green Beans
Fresh Basil Pesto—made the traditional Italian way—meets tender potatoes, green beans and traditional pasta (trofie) in this classic PESTO PASTA recipe from Genoa, Italy.
#italianfood #pastarecipe #pesto
Written recipe? On our website:
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In this PIATTO™ video recipe, we present:
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BASIL PESTO PASTA with TROFIE PASTA, POTATOES and GREEN BEANS
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We start by making the classic basil pesto (pesto alla genovese) the traditional way—using a mortar and pestle. Fresh, fragrant and sublime. Then we add a traditional pasta of Liguria and Genoa called 'trofie.' Finally, fresh potatoes and green beans.
This authentic and traditional basil pesto pasta recipe is the quintessential example of a Mediterranean Diet recipe! Travel to Genoa with this perfect fresh summer pasta dish.
INGREDIENTS (SERVES 4)
FOR THE PESTO GENOVESE (BASIL PESTO)
basil: 2 oz (60 g); around 3-4 little plants sold for gardens
garlic: 1 clove
olive oil (extra virgin): 3 ¾ tbsp (50 g)
pecorino cheese: 1 ¾ oz (50 g); choose 'pecorino sardo' from Sardegna if you can find it!
Parmigiano Reggiano cheese: 1 ¾ oz (50 g)
pine nuts: 1 ¾ oz (50 g)
coarse salt: 2 pinches
FOR THE PESTO PASTA
fresh pasta: 18 oz (500 g); 'trofie' pasta if you can find it—otherwise, use a short pasta that you prefer. If using dry pasta, use 11 oz
potatoes: ½ lb (250 g)
fresh green beans: 5 oz (150 g); ends removed
pesto genovese: from the recipe above
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TABLE OF CONTENTS
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0:00 intro
0:28 green beans and potatoes
2:16 how to make basil pesto alla genovese
8:34 how to make pesto pasta
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Vegetarian Pasta, Potato and Green Beans With Pesto Sauce
Ingredients and method of cooking
-2-3 tablespoons of pesto method in the link
-Fresh green beans from my garden, about 1/2 pound , washed, cleaned and cut into inch length
-Small Potatoes or another type, cleaned, peeled and cut into small cubes about 1 large potato or 6-10 small ones.
-Pasta, any kind, cooked according to the package instructions. The pasta I used took 11 to 12 minutes, the potatoes I used took about the same time, and the beans I used from my garden were the coarse kind that take the same time to become soft. Therefore, you must know the type of pasta, potatoes and beans you will be using and the time required for each of them. I used half a box of pasta.
-Medium sized saucepan, bring water and salt to taste, to a boil over high heat.
-Add pasta, potatoes and green beans.
-Stir and cook until everything is soft to your liking
-After the time is up, test the pasta, potatoes and beans, it may need more time.
-Keep some pasta boiling water on the side.
-Drain everything and return everything to the pot.
-Add pesto as much as you like.
-Add pasta water about ½ cup
-Garnish with Parmesan cheese ( optional )
-Squeeze of lemon (optional)
-Serve with a piece of meat, or chicken, or fish or salad (optional)
#pestopasta
#pesto
#vegeterianpasta
#pastagreenbeanspotato
#Recipe504CFF
#themesopotmainflavors
#italianfood
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Trenette al Pesto (Pasta from the Movie Luca)
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