tested - pasta with pesto green-beans potato cheese

[Guest guest]

talk about comfort! this was yummers. Fresh everything except the pasta which

was recently dried and locally made -- just not by me! a little over the top

(cff) -- but nice. we used romano instead of parmesan, tagliatelle instead of

trenette (similar) and a fresh basil walnut pesto. " mar-vel-ous "

meatless too!

 

 

* Exported from MasterCook *

 

Trenette with Pesto, Potato and Green Beans (Liguria)

 

Recipe By :Mary Ann Esposito

Serving Size : 6 Preparation Time :0:00

Categories : Meatless Pasta

 

Amount Measure Ingredient -- Preparation Method

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

4 quarts water -- (4-6)

1 tablespoon salt

10 ounces russet potatoes (2 medium) -- peel, 1/2-inch dice

1/2 pound green beans -- trimmed and cut

into 1-inch diagonal pieces

1 pound fresh trenette or linguine -- (cooks in 3 minutes)

1/2 cup Genovese pesto sauce

6 tablespoons fresh pecorino or parmigiano-reggiano cheese -- for

sprinkling

 

1. Bring water to a boil in a post pot. Add the salt, potatoes and green beans

and cook until the vegetables are al dente, tender but still firm, about 4

minutes.

 

2. Add the pasta, stir in with a pasta fork, cover the pot, and bring the water

back to a boil. Uncover the pot and cook the pasta just until al dente, about 3

minutes. Drain the pasta and vegetables into a colander, reserving 1/2 cup of

the cooking water. Return the pasta and vegetable sot the pot.

 

3. In a small bowl, combine the pesto with just enough reserved cooking water to

make a smooth consistency. Pour the sauce over the pasta. Gently combine and mix

the ingredients well over low heat.

 

4. Transfer the pasta and vegetables to a platter or bowl and served

immediately. Pass additional cheese on the side.

 

Source:

" Mangia Pasta 1998 "

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Per Serving (excluding unknown items): 390 Calories; 13g Fat (29.2% calories

from fat); 15g Protein; 54g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol;

1340mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2

Fat; 0 Other Carbohydrates.

 

NOTES : TRENETTE CON PESTO, PATATE, E FAGIOLINI or Linguine: Trenette is a

specialty of Liguria. the dough has 5 parts unbleached all-purpose flour and 1

part semolina plus 2 eggs. Make a thin linguine. Genovese pesto is classic:

basil, pine nuts or walnuts, garlic, oil and parmesan. Serves 4 to 6

 

Nutr. Assoc. : 0 0 4796 0 2130706543 3380 4449 3562