Pesto Tagliarini
Serving Size / Yield
4-6 servings
Ingredients
- 1 C. packed fresh basil leaves
- 1/2 C. packed fresh parsley
- 1/4 C. pine nuts
- 1 garlic clove
- salt
- pepper
- 1/3 C. virgin olive oil
- 1 C. grated parmesan cheese
- 4 med. potatoes, peeled and thinly sliced
- 8 oz. thin green beans, cut into 1-inch lengths
- 1 lb. fresh tagliarini
- 2 Tbs. unsalted butter
Directions
In a food processor, combine parsley, pine nuts, garlic and a pinch of salt. Finely chop. With the machine running, add the oil and process until smooth. Stir in the cheese. Bring 4 qts. water to a boil. Add the potatoes and green beans. Cook until tender, about 8 minutes. Scoop out the vegetables. Place them in a warm serving bowl. Cover and keep warm.
Add the pasta to the boiling water and stir well. Cook over high heat, stirring frequently, until the pasta is al dente. Drain the pasta. Add the pasta, pesto and butter to the serving bowl with the vegetables. Toss and then serve.
