LINGUINE WITH PESTO

Linguine with Pesto image

Provided by Tony Mantuano

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

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3 tbsps Italian pine nuts
2 cups basil, loosely packed
1 garlic clove, cut lengthwise
1/4 cup olive oil
salt
3/4 cup Parmigiano Reggiano, divided, plus more for garnish
1 russet potato, peeled and diced
1 pound linguine, bronze cut, Afeltra brand preferred
1/2 pound green beans

Steps:

Make the pesto: Heat a skillet and lightly toast the pine nuts until fragrant. Set aside. Blanch the basil (to prevent oxidizing) by bringing a pot of water to a boil and preparing an ice bath. Place the basil in the boiling water for 15 seconds; then immediately remove with a slotted spoon to an ice bath to stop the cooking. When the basil is cool, remove, squeeze out the water, and set aside. In a blender, add the basil, pine nuts, garlic, oil, a pinch of salt, and ¼ cup Parmesan. Mix until combined but still slightly chunky. Remove to a bowl and stir in 1/4 cup Parmesan.
Cook the pasta: Bring a large pot of water with three pinches of salt to a boil. Add the potatoes, cover, and bring back to a boil, 2-3 minutes. Add the linguine to the boiling water and after several minutes, add the green beans. Continue cooking until the pasta's al dente, about 3 minutes less than what the box advises. Reserve 1 cup of pasta water, drain, and return the pasta, potatoes, and green beans to the pot.
Assemble the dish: Toss the pasta water back into the pasta mixture; then stir in the pesto. Add the remaining 1/4 cup Parmesan and toss, using the heat from the pasta to create a rich and aromatic sauce. Place in a serving bowl, top with more Parmesan, and serve.