Thursday, May 27, 2010

Pesto with Green Beans and New Potatoes

Before I became a vegetarian I liked pesto about as much as I liked Brussels sprouts when I was 10. But times change. Pesto is delicious. And you can make quite a few variations on the basic idea. I've used this recipe a lot over the years whenever I find we have too many green beans in the garden.

6 small new potatoes
3 cups dried penne or fusilli
3/4 pound green beans, trimmed and cup into 2 inch lengths
4 tablespoons of Pesto sauce (see below)
basil leaves to garnish

Pesto sauce
2 tablespoons pine nuts (or walnuts) toasted
2 cups of fresh basil leaves
2 cloves of garlic
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese

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