Gemelli With Pesto Potatoes And Green Beans Recipes

Steps:

• In food processor or blender, combine basil, parsley, pine nuts, garlic, and salt. Cover and blend until finely chopped. Gradually add the olive oil and process until well combined. Add the cheese and process with the on/off switch until just combined.
• Meanwhile, in a 6 quart Dutch oven, cook the pasta according to the package, except add the potatoes and green beans during the last 5 minutes of cooking. Drain the pasta mixture well. DO NOT RINSE.
• In a very large bowl, combine the cooked pasta mixture, pesto, and butter. Toss gently until the pasta and vegetables are well coated. Serve immediately.

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
• Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
• Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Steps:

• Prepare the pesto sauce on the site, but instead of using 4 tablespoons water, use 5. Set aside at room temperature.
• Wash green beans well, snap off both ends, and tear into pieces no longer than 1 inch. Set aside.
• Cut the potatoes into 1/2 inch dice, neither vegetable can be any larger than it takes for the pasta to cook, unless you are planning on dropping them into the pasta water beforehand and watching for the time for the pasta to be cooked. In either case, the potatoes should not be large, and the green beans don't need to be in big pieces either. In Italy, they sometimes cook the potatoes to the degree where the edges begin to fall apart when the pasta and sauce are tossed together. This method, where everything is added to one pot, and cooked for about 9 minutes, the potatoes get cooked through, and the green beans offer a slight resistance to the tooth, but by no means a crisp-tender, that you might get from a plate of steamed French beans, that is not the flavor profile one should be after in this procedure, in fact I think it would be wise to cook the beans even a little longer, and have then really soft, like almost to the consistency of a tinned vegetable, but for now I have neither the time nor inclination, to venture into such a prospect, so I will forgo, all of the falsehood of the never ending disscussion of how to properly cook vegetables, for which proper dish, and drop everything in at the same time, next time.
• Have the pasta water well salted, because it is extra important for the veg to get a flavor transfer. It is hard for me to judge exactly how much salt to use, but for me, in my big spaghetti pot, I probably used three tablespoons of kosher salt?.
• Drop in the beans, potatoes, and spaghetti. Toss the spaghetti around for two or three minutes, until well broken up. Cook till al dent, always drain sturdy pasta a minute before you think it is done, it does a lot of residual cooking in the draining and tossing, and for that matter, sitting, if there is any, which there always is.
• Retrieve a small amount of cooking water and drain the pasta and beans and potatoes, there will be no need to use more than a couple of tablespoons.
• Put the pasta into a large, warmed serving bowl and toss with the pesto. Adding a little water if nessecary. Grate on cheese, or transfer to plates, and serve with cheese alongside. Accompany each with a fresh basil sprig if desired.

Steps:

• Place potatoes in a large pot of water; bring to a boil.
• Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
• Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
• Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.