Trenette With Pesto

Ingredients

• 2 cups basil leaves
• 2 cloves garlic, peeled
• Salt to taste
• ½ cup grated pecorino romano or other hard sheep’s-milk cheese, or Parmesan
• ½ cup extra virgin olive oil, or more
• 2 tablespoons pine nuts
• 2 medium potatoes, about 1/2 pound, peeled and cut into 1/2-inch cubes
• 1 pound trenette or linguine
• ½ pound string beans, trimmed and cut into 1-inch lengths

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    820 calories; 36 grams fat; 7 grams saturated fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 100 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 23 grams protein; 17 milligrams cholesterol; 251 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. Bring a large pot of water to a boil, and salt it. Combine the basil, garlic, salt and cheese in a blender or food processor; pulse until roughly chopped. Add the olive oil in a steady stream, and continue to blend until the mixture is fairly creamy, adding a little more olive oil or some water if necessary. Add the pine nuts, and pulse a few times to chop them into the sauce.
2. Add the potatoes to the boiling water, and stir; then add the pasta, and cook as usual, stirring frequently, about 10 minutes in all. When the pasta is about half done — the strands will bend but are not yet tender — add the string beans.
3. When the pasta is done, the potatoes and beans should be tender. Drain the pasta and vegetables, toss with pesto and more salt or olive oil if you like, and serve.

30 minutes