TRENETTE WITH POTATOES AND PESTO
Steps:
- In 1 quart of boiling salted water place potatoes and cook until one minute shy of being done, about 6 minutes. Add the fresh pasta, return water to a boil and cook for 15 seconds or until pasta and potatoes are cooked through. Drain pasta and potatoes at once. Transfer to a warm platter and toss with pesto. Serve very hot accompanied by a bowl of grated cheese.
TRENETTE WITH PESTO
Provided by Mark Bittman
Categories dinner, quick, one pot, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil, and salt it. Combine the basil, garlic, salt and cheese in a blender or food processor; pulse until roughly chopped. Add the olive oil in a steady stream, and continue to blend until the mixture is fairly creamy, adding a little more olive oil or some water if necessary. Add the pine nuts, and pulse a few times to chop them into the sauce.
- Add the potatoes to the boiling water, and stir; then add the pasta, and cook as usual, stirring frequently, about 10 minutes in all. When the pasta is about half done - the strands will bend but are not yet tender - add the string beans.
- When the pasta is done, the potatoes and beans should be tender. Drain the pasta and vegetables, toss with pesto and more salt or olive oil if you like, and serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 18 grams, Carbohydrate 65 grams, Fat 24 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 450 milligrams, Sugar 4 grams
TRENETTE WITH PESTO, POTATOES AND GREEN BEANS
Categories Food Processor Pasta Potato Vegetarian Lunch Basil Green Bean Healthy Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor. Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.)
- Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same pot until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans.
- Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. Transfer pasta to large platter. Serve, passing additional Pecorino Romano separately.
PASTA WITH EGGPLANT AND BASIL PESTO
To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using
Provided by Phil Franco
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.
- In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
- Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.
Nutrition Facts : Calories 1065.7, Fat 64.6, SaturatedFat 11.9, Cholesterol 22, Sodium 684.8, Carbohydrate 96.2, Fiber 9, Sugar 6.9, Protein 27.8
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