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Pasta with Vegetables and Pesto Sauce
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Makes 1 Cup
1 cup fresh, firmly packed, basil leaves, washed and dried
2 peeled garlic cloves
1/2 cup pine nuts
1/2 cup freshly grated Parmigiano Reggiano cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
Pasta and Vegetables:
3 quarts water2 teapoons salt
1 pound pasta - egg tafliatelle, gnocchi, penne rigate, linguine or lingue di passero
1/2 pound red new potatoes, unpeeled, finely diced
1/4 pound green beans, cut into medium dice
Serves 4 to 6
For the Pesto Sauce, process the basil, garlic and pine nuts to a smooth paste in a food processor. Add the cheese, salt and pepper and pulse to mix well. With the machine running, add the olive oil in a slow stream until completely mixed. Set aside.
For the Pasta and Vegetables, bring the waters to a boil in a large pot. Add the salt and past and cook until the pasta is just tender. Add the potatoes to the pasta during the last 5 minutes of cooking and the green beans during the last 3 minutes. Drain the pasta and vegetables well and put in a large pasta bowl. Pour in the sauce and stir well.
If you can't find pine nuts of the cost is prohibitive, almonds are a great substitution. Use 1/2 cup sliced almonds and increase the olive oil to 1/2 cup.
Wine Suggestion - Cabernet Sauvignon
©2013 Nick Stellino Productions