Farfalle With Pesto Sauce, String Beans and Potatoes

Ingredients

For the pesto sauce:

• 2 cloves garlic, peeled and crushed
• Sea salt
• 3 tablespoons pine nuts
• 1 cup fresh basil leaves
• ⅓ cup extra-virgin olive oil
• ¼ cup freshly grated Parmesan cheese
• Freshly ground pepper to taste

For the pasta:

• 2 medium-sized potatoes, peeled and cut julienne style
• 1 pound farfalle (bowties)
• ½ pound string beans, trimmed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    754 calories; 26 grams fat; 4 grams saturated fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 109 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 21 grams protein; 4 milligrams cholesterol; 607 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. With a mortar and pestle, crush the garlic with a teaspoon of salt. Add the pine nuts and gradually add the basil and the oil, a little at a time. Grind until the ingredients have been reduced to a paste (this may also be done in a blender or food processor). Add the grated cheese and pepper and mix well.
2. Bring six quarts of salted water to a roiling boil. Add the potatoes and the farfalle and cook together for about five minutes. Add the beans. Cook until the farfalle is al dente, and drain.
3. Put the farfalle and vegetables in a large serving bowl. Add the pesto, toss thoroughly, correct seasoning and serve. Pass extra grated Parmesan cheese separately.