EyeItalia

This particular style of pesto is one of the more delicious recipes to spring from the Italian repertoire. With the addition of new potatoes and green beans, the richness and intensity of the pesto is diffused and the dish is given a hearty texture. Fantastic anytime of the year, this is a great late-summer recipe when basil and young, tender green beans are plentiful.

Pesto:

• 1 1/2 cups fresh basil leaves, tightly packed
• 1/4 c. pine nuts or chopped walnuts
• 2 garlic cloves
• pinch of salt
• 1/2 c. extra virgin olive oil
• 3/4 c. grated Parmigiano-Reggiano (a tablespoon or two of grated Pecorino Romano may be added for extra pungency)

Place basil, nuts, garlic and salt in a food processor and process until  fine. Slowly add the olive oil until there is a creamy consistency, similar to mayonnaise. Empty the mixture into a separate bowl and add the grated cheese by hand; stir to mix well; set aside.

Pasta & Vegetables:

• 3 small to medium new potatoes, peeled
• 1/2 lb. fresh green beans (the smaller the better), trimmed
• 1 lb. pasta (linguine, trenette, tagliatelle)

Bring 4-5 quarts of water to a boil; add a tablespoon of salt and the potatoes and green beans. Cook vegetables from 5-8 minutes, until barely tender (Test after 5 minutes; vegetables should still have texture – don’t overcook!) Remove vegetables with a slotted spoon or strainer. Slice the potatoes into thin slices and place them along with the green beans in a warmed serving bowl (big enough to later accomodate all the pasta) and then cover. Bring water back to a boil and add the pasta; cook until al dente. Drain the pasta, reserving 1/4 cup of cooking water.

Add cooked pasta to the vegetables, whisk a couple of tablespoons of reserved cooking water into the prepared pesto sauce, and add to the pasta. Toss until all the pasta and vegetables are evenly coated with the pesto; test for salt. Serve at once, with a bowl of  grated Parmigiano on the table.