Trenette with Pesto Genova-Style

• 3 cups fresh basil leaves (firmly packed to measure), preferably small-leaf Genovese basil
• 3 plump garlic cloves, peeled
• 1/2 teaspoon kosher salt
• 1/3 cup extra-virgin olive oil (preferably Ligurian), plus more for covering
• 1/4 cup pine nuts, toasted
• 2 tablespoons grated Grana Padano or Parmigiano-Reggiano
• 2 tablespoons grated pecorino
• Kosher salt for the pasta pot
• 1/2 pound or so red potatoes, peeled, cut in 1/2-inch chunks
• 1/2 pound or so fresh green beans, ends trimmed, cut in 2-inch pieces
• 1 pound trenette or trofie (see Sources, page 387) or spaghetti
• 1/4 cup grated pecorino
• 1/4 cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing
• A food processor; a large pot for cooking the pasta; a heavy-bottomed skillet or saute pan, 12-inch diameter or larger, or a large serving bowl, for tossing pasta, vegetables, and pesto together

1. To make the pesto: Put all of the basil, the garlic cloves, salt, and olive oil in the food-processor bowl.
2. Process 10 to 15 secondsstopping once to scrape down the sides of the bowlto form a coarse paste.
3. Dump in the pine nuts, and process another 10 seconds or more (scraping down the bowl once or twice), creating a uniformly smooth bright-green paste.
4. Add the grated cheeses to the bowl, and pulse a few times just to blend in.
5. The pesto should be thick yet flowing; if its too firm, blend in olive oil, a spoonful at a time, to loosen it.
6. Scrape the pesto into a small bowl or container, and pour a thin film of olive oil over the top surface to prevent it from discoloring.
7. It can stay at room temperature for a couple of hours before being used.
8. For longer keeping, lay plastic wrap on the surface of the pesto, seal the container, and refrigerate or freeze.
9. Let the pesto return to room temperature before using.
10. To make the pasta: Bring salted water to a boil in the large pot (at least 6 quarts, with 1 tablespoon kosher salt).
11. Drop in the potato chunks, stir, and cook them for 10 minutes, then add the green beans.
12. Cook the beans and potatoes for another 10 minutes and then add the pasta to the pot and cook 5 minutes, until the trenette is al dente.
13. Set the large skillet over very low heat, just to warm it, or warm the serving bowl, whichever youll use for dressing the pasta.
14. Scrape the pesto into the pan or bowl, and loosen it with a bit of the pasta boiling water (dont cook the pesto, just warm it).
15. When the vegetables are tender and the pasta is al dente, lift everything from the pot with a spider and tongs, drain briefly, and drop into the skillet or bowl.
16. (If you prefer, drain the pasta and vegetables into a colander, being sure to reserve a cup or so of pasta cooking water before you pour it out.)
17. Toss pasta, vegetables, and pesto together wellmoisten with more pasta water if neededthen sprinkle the grated cheeses over, and toss again.
18. Serve immediately in warm bowls.

fresh basil, garlic, kosher salt, extravirgin olive oil, pine nuts, pecorino, kosher salt, red potatoes, green beans, trenette, pecorino, passing, pasta

Taken from www.epicurious.com/recipes/food/views/trenette-with-pesto-genova-style-372280 (may not work)