Saturday, June 5, 2010

Trenette al Pesto

After looking for new recipes for quite a while now, I am finding myself going back to some tried and true recipes that I discovered years ago. Many of these are from Moosewood Restaurant's New Classics. This is one of these.

This recipe is a little funny because it has not just one, but two starches in it. I consider it a complete meal, with maybe just some sliced tomatoes (and fresh mozzarella) as a side.

All but M enjoyed this. For some reason, M is in her, "foods can't be mixed" stage again. Little I loved it. Even with just 1/2 lb of pasta, this still easily serves 4 - 6 people.

Trennete al Pesto
adapted from Moosewood Restaurant's New Classics

1 clove garlic
1 c packed fresh basil
2 T pine nuts, toasted
1/4 c Parmesan cheese
1/4 t salt, or to taste
3 - 4 T extra virgin olive oil

2 medium potatoes, peeled, cut lengthwise into quarters and sliced 1/4" thick (about 2 c)
1/2 lb green beans, trimmed and cut into 2" lengths (about 4 c)
1/2 lb pasta (trenette or linguini)

Bring a large pot of water to boil. Add the potatoes and pasta. Stir well and cover. After about 2 minutes, add the green beans, stir and cover. When the pasta is al dente (after 5 more minutes), drain, reserving 1 c of cooking liquid.

While pasta cooks, make pesto. Combine all pesto ingredients in a food processor and puree until it is a rough paste, scraping down sides as necessary. (This makes about 1/2 c).

In a large bowl toss the pasta mixture with the pesto and 1/2 c reserved cooking water. Add more cooking water as necessary to coat the pasta with a moist sauce. Serve immediately

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