Prep 20 mins
Cook 15 mins
I found this recipe in a checkout aisle recipe book. I bought the book and cooked this recipe. It was a wonderful new twist on pasta for me.
- 236.59 ml packed fresh basil leaf
- 118.29 ml packed fresh flat-leaf Italian parsley
- 59.14 ml pine nuts
- 1 garlic clove, minced
- 78.07 ml extra virgin olive oil
- 118.29 ml finely shredded parmigiano-reggiano cheese (about 2 oz)
- 118.29 ml finely shredded pecorino romano cheese
- 453.59 g dried linguine
- 340.19 g tiny new potatoes, peeled and thinly sliced
- 226.79 g fresh thin green beans
- 29.58 ml unsalted butter, softened
- In food processor or blender, combine basil, parsley, pine nuts, garlic, and salt. Cover and blend until finely chopped. Gradually add the olive oil and process until well combined. Add the cheese and process with the on/off switch until just combined.
- Meanwhile, in a 6 quart Dutch oven, cook the pasta according to the package, except add the potatoes and green beans during the last 5 minutes of cooking. Drain the pasta mixture well. DO NOT RINSE.
- In a very large bowl, combine the cooked pasta mixture, pesto, and butter. Toss gently until the pasta and vegetables are well coated. Serve immediately.
This was a new twist on pasta for me too, pasta and potatoes in the same pot... hmm. It works well, though, and gives a simple and satisfying meal, enhanced by delicious basil pesto. I had pesto in the fridge, so used that, and added some freshly torn basil leaves when I served up. I did cook the potatoes and beans for longer than 5 minutes, maybe about 10, whilst the potatoes shouldn't be mushy, I did want them to be tender, and my husband doesn't like crunchy beans, so 5 minutes wasn't long enough. A lovely and different pasta meal, thanks, southern chef! Made for My-3-Chefs, November 08