Recipes : Trenette with Pesto, Beans, and Potatoes: Pesto Genovese : Food Network

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Trenette with Pesto, Beans, and Potatoes: Pesto Genovese
Recipe courtesy Mario Batali

Ingredients
Pesto:
3 tablespoons pine nuts
2 cups fresh basil leaves, preferably "picolo fino"
1 clove garlic, peeled
1 pinch sea salt
5 ounces Ligurian extra-virgin olive oil

For the pasta dish:
1 cup fresh pesto
6 new potatoes or small red potatoes, boiled and halved
1 cup young green beans or haricots verts, blanched and refreshed
1 pound package Trenette pasta

Instructions
To make the pesto: In a large stone mortar, place the pine nuts, basil,
garlic, and salt and grind with a pestle until it forms a paste. Drizzle in the olive oil, beating
the mixture all the while with a wooden spoon. This can also be chopped in a food processor before
adding the oil. The pesto can be stored in jars, topped with extra-virgin olive oil, for several
weeks.

To make the pasta dish: Bring 6 quarts water to boil and add 2 tablespoons salt.
Cook the pasta according to package instructions until "al dente" and drain.
Add pasta to a cold pan along with the beans. Toss with pesto, red potatoes and let the hot pasta
and beans warm the pesto and potatoes. Do not reheat. Add more extra-virgin olive oil, to taste.