Pesto, Potato and Green Bean Pasta
I’m back to hawk my new favorite cookbook once again. I can’t put into words just how much I love Theo Randall’s “The Italian Deli Cookbook.” This is not an ad nor is it sponsored. I just genuinely can’t get enough of it. I’ve been cooking from it nonstop since grabbing a copy when it was released back in March. If you recall, this Courgette, Ricotta and Shallot Torte was from this same book as well. People went crazy for it over on Instagram and so I figured I’d share another favorite recipe of mine from the cookbook that I know you’ll all love. It’s simple, delicious and comes together in no time at all. It’s comfort in a bowl for me.
If you’re looking for a quick and easy pasta dish to make during the week (or even on a busy weekend) then look no further because this little pesto number is the way to go. The potatoes and green beans give it a hearty bite without weighing it down too much. Also, make sure to pick up The Italian Deli Cookbook because I’ve been cooking from it nonstop and I know you’ll love it too. Let me know what you think below.
Pesto, Potato and Green Bean Pasta
Equipment
- Pot
- Food processor
- Skillet
Ingredients
- 8 new potatoes peeled and very finely sliced on a mandolin
- 5 1/2 ounces fine green beans trimmed and halved
- 1 lb short cut pasta such as trofie, gemelli or farfalle
- Kosher salt and coarse black pepper
For the Pesto
- 1 small garlic clove
- 3 1/2 ounces basil leaves roughly chopped
- 2 1/2 ounces pine nuts
- 2 1/2 ounces Parmesan finely grated plus extra to serve
- 150 ml olive oil
Instructions
- First make the pesto. Using a pestle and mortar (or a food processor), crush the garlic with a good pinch of salt to a fine paste. Add the basil leaves and crush until leaves become a pulp. Add the pine nuts and crush again to a paste, then add the grated Parmesan and 2 tablespoons of water. Mix to combine, then slowly stir in the olive oil. Set aside.
- Bring a large pot of cold water to a boil. Season liberally with salt. Blanch the potatoes for 1 minute, then remove with a slotted spoon and set aside. Boil the green beans in the same water for 3 minutes, then remove and set aside.
- Add the pasta to the water and cook for 2 minutes less than stated on the box directions. Take the pasta out with a slotted spoon and place in a non-stick frying pan with 1 ladleful of the cooking water (reserve the remaining water in case you need more).
- Add the potatoes and green beans to the frying pan with the pasta, and 1 tablespoon of the peso. Move the pan around vigorously to coat the pasta in the sauce, then cook on low heat for about 2 minutes, until the pasta seems syrupy (if it seems a little on the dry side, add a splash or two more of the cooking water). Stir in 2 more generous tablespoons of pesto, then divide between serving bowls. Sprinkle with a good grinding of black pepper and a little extra Parmesan. Enjoy!
