Chapter Text
Rating: 2/5
Prep time: 10 minutes
Cooking time: 45 minutes
Servings: 4 servings
Ingredients
- 1 bag 250g Fettuccini or Trenette pasta
- 1 cup Romano green beans
- 2 brown potatoes
- 2 cups of fresh basil leaves (or optionally 1 cup basil to 1 cup fresh spinach)
- 1 cup Parmesan plus an extra pinch
- ½ cup of roasted pine nuts
- 3 cloves of garlic (minced)
- ½ cup milk
- ½ cup heavy cream
- Pinch of salt
- ½ cup of olive/grapeseed oil plus 1 extra tablespoon
- ½ cup pasta water
Tools
- Large pot
- Large knife
- Cutting board
- Tongs or spaghetti ladle
- Steamer rack
- Small pan
- Small spatula
- Large pan
- Measuring cups and spoons
Pesto
- Wash the basil (and spinach if you want spinach) as well as the potatoes keeping the skins on for added flavor. Set the potatoes aside for later.
- In a small pan, over a medium heat, add 1 tablespoon of olive/grapeseed oil and roast your pine nuts until they are golden brown.
- Take your food processor and take your washed fresh basil (and spinach if using), blending them on the pulse setting to make sure to not over-mix.
- Add in your ½ cup of roasted pine nuts to the food processor and grate on low. Use a small spatula to fold in the mixture until everything is combined.
- Add your 1 cup parmesan cheese to the mix and slowly add ½ cup oil to the pesto. Once it reaches a creamy texture, it is done!
Pasta
- Fill a large pot with water and bring to the boil over a medium heat. Add a pinch of salt.
- Quickly dice your potatoes and put in a steamer rack over the water. Steam the potatoes for 10 minutes. You want to make sure it’s halfway cooked before adding the green beans. These should take another 10 to 20 minutes to steam all together.
- Once those are steamed, add your Fettuccini or Trenette pasta into the boiling water pot and simmer for 8 minutes.
- Save ½ cup of the pasta water and set aside before straining the rest of the water out.
- With your large pan, over a low heat, take 3-4 scoops of your pesto added by ½ cup milk, ½ cup heavy cream, and the ½ cup of pasta water you set aside. Scoop out a serving of pasta and mix into the sauce, adding the potatoes and green beans after. Sprinkle over a pinch of parmesan to the pesto. Serve on a plate and enjoy!
