Ingredients
- 1/2 pound string beans, blanched; cut in half
- 1/2 pound yukon gold potatoes, diced small and blanched
- 1 pound penne pasta
- 1/2 cup basil pesto (see recipe below)
- 1 tablespoon chopped garlic
- 1/2 tablespoon julienne shallots
- 1/4 cup extra virgin olive oil
- 1/2 pound string beans, blanched; cut in half
- 1/2 pound yukon gold potatoes, diced small and blanched
- 1 pound penne pasta
- 1/2 cup basil pesto (see recipe below)
- 1 tablespoon chopped garlic
- 1/2 tablespoon julienne shallots
- 1/4 cup extra virgin olive oil
- 4 cup basil leaves
- 3 clove garlic, crushed
- 1/2 clove lemon, juice only
- 1 cup extra virgin olive oil
- 1/2 cup pine nuts, roasted
- 2 ounce parmesan, freshly grated
Preparation
Baking Directions:
Pasta1. Sauté garlic and shallots over medium to high heat 2-3 minutes until golden brown.
Add string beans and potatoes and sauté for about 1 minute.
2.In a large pot of lightly salted boiling water, cook penne according to package directions, drain and add to sauté pan containing the string beans and potatoes.
3.Simmer for about 2 minutes over medium heat, then add basil pesto and toss.
4.Season with salt and pepper to taste and serve immediately.
Pesto sauce1. Pick over basil leaves, wash and dry in a salad spinner.
2.Place basil in a food processor with the garlic and lemon juice, process until well combined.
3.With machine running, drizzle in olive oil.
Add pine nuts and Parmesan and process briefly to retain some texture to the pesto.
4.Season with salt and pepper to taste.
