Trenette with Pesto, Potatoes and Green Beans

1. 1

   Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor.

2. 2

   Season pesto to taste with salt an d pepper.

3. 3

   Cook potatoes in large pot of boiling salted water until just tender, about 5 m inutes.

4. 4

   Using slotted spoon, transfer potatoes to large bowl.

5. 5

   Add green beans to same pot and cook until crisp-tender, about 3 minutes.

6. 6

   Using slotted spoon, transfer to bowl with potatoes.

7. 7

   Cook pasta in same pot until tender but stil l firm to bite.

8. 8

   Drain, reserving 1/2 cup cooking liquid.

9. 9

   Transfer pasta to bowl with potatoes and green beans.

10. 10

    Whisk reserved 1/2 cup cooking liquid into pesto.

11. 11

    Add pesto to pasta mixture a nd toss thoroughly to coat.

12. 12

    Transfer pasta to large platter.

13. 13

    Serve, passing a dditional Pecorino Romano separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.