Dinner Tonight: Pasta With Pesto, Potatoes And Green Beans Recipe

• 1 cup packed fresh basil
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts, toasted
• 1 garlic clove, minced
• 3/4 cup Pecorino Romano cheese, grated
• Kosher salt and freshly ground black pepper
• 3/4 pound small waxy potatoes, quartered
• 6 ounces greeen beans, trimmed, cut into 3-inch lengths
• 1 pound rigatoni

1. Toss basil, olive oil, pine nuts, and garlic in food processor. Pulse until paste is formed, paste scraping down sides with rubber spatula once or twice. Transfer to bowl and stir in cheese. Season with salt and pepper to taste.
2. Bring 1 gallon water to a boil in large pot. Add two tablespoons of salt and potatoes. Cook potatoes until tender, 8-10 minutes. Remove with slotted spoon and set aside in large bowl.
3. Add green beans to pot and cook until tender, about 3 minutes. Remove with slotted spoon and add to the bowl with potatoes.
4. Cook pasta according to directions on box. Reserve 1/2 cup of cooking liquid, then drain. Transfer pasta to large bowl with potatoes and beans. Whisk half of cooking liquid into pesto, then pour into large bowl. Toss until well combined. If too dry, add remaining cooking liquid. Season with salt and pepper to taste.

fresh basil, extra virgin olive oil, pine nuts, garlic, romano cheese, kosher salt, potatoes, greeen beans, rigatoni

Taken from www.seriouseats.com/recipes/2010/11/pasta-with-pesto-potatoes-and-green-beans-recipe.html (may not work)