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Name: Trenette With Pesto, Potatoes and Green Beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 c Olive oil (preferably; 1 oz Grated Parmesan fresh; 2 md Russet potatoes;; 1 1/2 ts Garlic minced; 1 lb Trenette pasta or linguine; 1/4 c Pine nuts; toasted; 6 oz Green beans; trimmed, cut in; 1 oz Freshly grated Pecorino; 1 c Packed fresh basil leaves (2; Additional freshly grated

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INGREDIENTS

1 1/2 c Olive oil (preferably
1 oz Grated Parmesan ; fresh
2 md Russet potatoes;
1 1/2 ts Garlic ; minced
1 lb Trenette pasta or linguine
1/4 c Pine nuts; toasted
6 oz Green beans; trimmed, cut in
1 oz Freshly grated Pecorino
1 c Packed fresh basil leaves (2
Additional freshly grated

Servings

INSTRUCTIONS

Date: Fri, 05 Apr 1996 19:59:33 EST From: AKSC87A@prodigy.com ( MARY JO KNAPPER) Recipe By: Bon Appetit May 1995 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. NOTES: Basil is one of the favorite ingredients of the Italian region of Liguria, and there is no place in the world where it is more fragrant or put to such delicious use. Its the basis of the classic Genoese sauce, pesto, in which it is partnered with garlic, olive oil, pine nuts, and Parmesan and Pecorino Romano cheeses. It shows up most typically floating atop minestrone, drizzled over potato gnocchi, or - as here - tossed with trenette (the local ribbon pasta), potatoes and green beans. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Trenette With Pesto, Potatoes and Green Beans

1 1/2 c Olive oil (preferably
1 oz Grated Parmesan fresh
2 md Russet potatoes;
1 1/2 ts Garlic minced
1 lb Trenette pasta or linguine
1/4 c Pine nuts; toasted
6 oz Green beans; trimmed, cut in
1 oz Freshly grated Pecorino
1 c Packed fresh basil leaves (2
 Additional freshly grated

Date: Fri, 05 Apr 1996 19:59:33 EST    From: AKSC87A@prodigy.com ( MARY JO KNAPPER)    Recipe By: Bon Appetit May 1995  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.    NOTES: Basil is one of the favorite ingredients of the Italian region of  Liguria, and there is no place in the world where it is more fragrant or  put to such delicious use. Its the basis of the classic Genoese sauce,  pesto, in which it is partnered with garlic, olive oil, pine nuts, and  Parmesan and Pecorino Romano cheeses. It shows up most typically floating  atop minestrone, drizzled over potato gnocchi, or - as here - tossed with  trenette (the local ribbon pasta), potatoes and green beans.    MC-RECIPE@MASTERCOOK.COM    MASTERCOOK RECIPES LIST SERVER    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (171g)
Recipe Makes: 4 Servings

Calories: 32
Calories from Fat: 18 (56%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 6.2mg		2 %
Sodium 108.5mg		4 %
Potassium 12mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 2.8g		4 %
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Calories per serving: 32

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