MARIO BATALI'S SPAGHETTINNI WITH PESTO, GREEN BEANS AND POTATOES
Steps:
- # ingredients 2 Cups Fresh Basil Leaves (another option: mint or arugula) 1 Tblspn Fresh Nuts (any nuts will do - almonds are a cost savers) 1 Clove Peeled Garlic 1 pinch sea salt instructions First, make the pesto, by combining the nuts, basil, garlic and salt in a food processor, until it forms a paste. # step 2 ingredients 1/2 Cup Extra Virgin Olive Oil Freshly Grated Parmigiano-Reggiano instructions Slowly drizzle in the olive oil while continuing to mix the mixture. Add the Parmigiano 1 tablespoon at a time, beating until the mixture forms a thick paste. # step 3 ingredients 6 New or Small Red Potatoes instructions For the Pasta, place the potatoes in a medium saucepan, add salted water to cover generously, and bring to a boil. Boil gently until the potatoes are tender: drain. # step 4 instructions Cut the potatoes in half, and set aside. # step 5 ingredients 1 Cup Trimmed Young Green Beans instructions Meanwhile (at the same time), cook the beans in a large saucepan of boiling salted water until tender, 3.5-4 minutes. Have an ice bath ready. Drain the beans, plunge into the ice bath just to cool, and drain again. Set aside. # step 6 ingredients 2 tablespoons salt 1 Lb Spaghettinni Pasta instructions Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook the pasta until al dente; drain. # step 7 ingredients 1 Cup Pesto that you made in above steps Freshly Grated Parmigiano-Reggiano instructions Pour the pasta into a warmed bowl, add the beans, potatoes, and pesto, and toss to coast the pasta and to warm the beans and potatoes; do not return to the heat. Serve with grated Parmigiano on the side.
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