Trenette with Pesto, Beans, and Potatoes: Pesto Genovese

• 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
• 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

1. 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.
2. Drizzle in the olive oil, beating the mixture all the while with a wooden spoon.
3. This can also be chopped in a food processor before adding the oil.
4. The pesto can be stored in jars, topped with extra-virgin olive oil, for several weeks.
5. To make the pasta dish: Bring 6 quarts water to boil and add 2 tablespoons salt.
6. Cook the pasta according to package instructions until "al dente" and drain.
7. Add pasta to a cold pan along with the beans.
8. Toss with pesto, red potatoes and let the hot pasta and beans warm the pesto and potatoes.
9. Do not reheat.
10. Add more extra-virgin olive oil, to taste.

pine nuts, fresh basil, clove garlic, salt, olive oil, fresh pesto, potatoes, young green beans, trenette pasta

Taken from www.foodnetwork.com/recipes/mario-batali/trenette-with-pesto-beans-and-potatoes-pesto-genovese-recipe.html (may not work)