pasta -cavatelli with pesto, potatoes, green beans

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the pesto will be sent separately - later - soon ;-)

 

 

* Exported from MasterCook *

 

Cavatelli with Pesto, Potatoes and Green Beans

 

Recipe By :Nava Atlas, Pasta East to West

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Light-Spinach Basil Pesto

3 medium red skinned potatoes (medium-large)

1 16-ounce bag frozen ricotta cavatelli

1 tablespoon extra virgin olive oil

3 cloves garlic (3-4)

8 ounces fresh green beans -- trimmed, 1-inch pieces

OR 10-oz frozen cut beans

1/4 cup grated fresh Parmesan cheese

salt and black pepper

Parmesan cheese for optional garnish

 

Prepare the pesto and set aside until needed

 

Scrub the potatoes well, and cook or microwave them until just done. When cool

enough to handle, cut into large dice and set aside.

 

Don't thaw the cavatelli before cooking; cook in plenty of rapidly simmering

water until al dente, then drain.

 

Meanwhile, heat the oil in a large skillet. Add the garlic and saute over low

heat until golden. Add about 1/2 cup of the water along with the green beans,

then cover and steam until they are tender but not overdone.

 

In a large serving bowl, combine the cooked pasta, potatoes and garlic-green

bean mixture, including any remaining liquid.) Add the pesto and Parmesan

cheese and toss gently but thoroughly. Season to taste with salt and pepper, and

toss again. Serve at once, passing around grated Parmesan cheese for topping, if

desired.

 

REF: Cavatelli is a kind of pasta popular in southern Italy and Sicily. It

derives its name from the verb cavare, to pull away. The pasta dough, once only

made with hard wheat flour and water, but today with other flour, is rolled out

into long ropes that are cut off in small segments to form small morsels that

are then flattened into disks with the thumb to form a pasta called orecchiette.

These disks are rolled away, doubling up on themselves, to become cavatelli.

 

Source:

" Pasta East to West: A Vegetarian World Tour, 1998:96 "

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Per Serving (excluding unknown items): 77 Calories; 3g Fat (37.3% calories from

fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 67mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

NOTES : Pasta with pesto, potatoes and green beans is a rustic Italian

combination. It may seem odd to combine pasta and potatoes, but it does work

somehow, and I think it is particularly successful when the pasta is hearty

cavatelli (a dough made with ricotta cheese).

 

Nutr. Assoc. : 0 26355 0 0 3505 0 2130706543 0 0 2130706543