Saturday, July 28, 2012

Pesto with Fettuccine, Fingerling Potatoes, and Green Beans

A classic dish from the Liguria Region of Italy, know for their pesto.  This recipe will provide 4 servings.  Ingredient portions are approximate depending on your taste.


1 cup pesto approximately
8 ounces green beans, trimmed, halved
8 ounces white potatoes, peeled, cut into 1/2-inch pieces
9 ounces fresh fettuccine
salt and pepper to taste

  • Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using 4- to 5-inch-diameter strainer, transfer beans to large bowl.
  • Return cooking water to boil. Add fingerling potatoes and boil until tender, about 7-10 minutes. Remove potatoes with same strainer and transfer to bowl with beans.
  • Return cooking water to boil. Add fettuccine to same pot. Boil until pasta is just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
  • Return green beans, white potatoes and cooked pasta to pot. Add pesto and toss to coat. Gradually add enough reserved cooking water to coat pasta with moist sauce.
  • Season to taste with salt and pepper. Serve immediately.

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