Pesto, Potato and Green Bean Pasta
Pesto, Potato and Green Bean Pasta from Theo Randall's "The Italian Deli" Cookbook is a quick and easy meal that you can put together without much effort.
Equipment
- Food Processor
- Pot
- Non-stick Skillet
- Slotted Spoon
- bowls
- Mandoline
Ingredients
- 8 new potatoes peeled and very finely sliced on a mandolin
- 5 1/2 ounces fine green beans topped, tailed 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!
Notes
Taken from Theo Randall's "The Italian Deli Cookbook."