Trenette With Pesto

5.0(10)

by Mark Bittman

ItalianDinner, Quick, One Pot, Pastas, Main Course

Servings

(4–6)

Total time

30 min

Calories / serving

529 kcal

Ingredients (9)

serves

2 cups basil leavesbasil
2 cloves garlic, peeledgarlic
Salt to tastesalt
1/2 cup grated pecorino romano or other hard sheep's-milk cheese, or Parmesanpecorino
1/2 cup extra virgin olive oil, or moreextra-virgin-olive-oil
2 tablespoons pine nutspine-nut
2 medium potatoes, about 1/2 pound, peeled and cut into 1/2-inch cubespotato
1 pound trenette or linguinelinguine
1/2 pound string beans, trimmed and cut into 1-inch lengthsstring-beans

Instructions (3 steps)

01Bring 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.
02Add 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.

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Rich recipe — supports nutrition-aware planning.