Trenette With Pesto, Potatoes And Green Beans
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 cup packed fresh basil leaves -- (2 bunches)
1 1/2 cups olive oil -- (preferably extra-virgin)
6 tablespoons pecorino romano cheese -- freshly grated
6 tablespoons freshly grated parmesan cheese -- (1-oz)
1/4 cup pine nuts -- toasted
1 1/2 teaspoons minced garlic
2 medium russet potatoes -- peeled, cut in 1/2 inch cubes
6 ounces green beans -- trimmed, cut in 3 inch lengths
1 pound trenette pasta or linguine
1 Cup additional freshly grated pecorino romano cheese
 

Preparation:

Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor. Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same pot until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans. Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. Transfer pasta to large platter. Serve, passing additional Pecorino Romano separately.