INGREDIENTS
- 1 1/2 cup fresh basil leaves, firmly packed
- 1/2 cup pine nuts, toasted lightly in a pan over medium heat until golden brown
- 2 cloves garlic, chopped
- 1/2 cup extra-virgin olive oil, good quality
- 3 tablespoons parmesan cheese, grated
- 3 tablespoons cheese, grated
- salt
- 12 ounces green beans, ends trimmed
- 2 packages fresh fettuccini, 8 ounce packages
DIRECTION
- Combine basil, pine nuts, and garlic in the bowl of a food processor.
- Blend them until well chopped.
- While the machine is still running, slowly add the olive oil, stopping to scratch down the sides of the bowl one or two times so that everything is blended well.
- Transfer the mixture to a large bowl and mix in the grated cheeses.
- Flavor with salt to taste. Put it aside.
- Bring another large pot of salted water to boil.
- Add the green beans to it and cook for 5-7 minutes or until barely crisp tender.
- Add the fresh pasta and boil for 2-3 minutes more, or until pasta is cooked through.
- Drain beans and pasta, setting aside 1 cup of boiling liquid.
- Add a couple of tablespoons of boiling water to the pesto to thin it a bit.
- Add the pasta and green beans to the pesto and toss to coat well.
- If necessary, add some of the reserved cooking liquid so that the sauce easily coats the pasta.
- Top with additional grated cheese and serve immediately.
No comments:
Post a Comment