Trenette With Pesto, Potatoes and Green Beans
| Yield: | 4 Servings |
| Categories: | Pasta |
| 1 | c | Packed fresh basil leaves (2 bunches) |
| 1 1/2 | c | Olive oil (preferably extra-virgin) |
| 1 | oz | Freshly grated Pecorino Romano cheese |
| 1 | oz | Freshly grated Parmesan cheese |
| 1/4 | c | Pine nuts; toasted |
| 1 1/2 | ts | Minced garlic |
| 2 | md | Russet potatoes; peeled; cut in 1/2" cubes |
| 6 | oz | Green beans; trimmed, cut in 3"lengths |
| 1 | lb | Trenette pasta or linguine |
| Additional freshly grated Pecorino Romano cheese |
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