Old MacDonald's Potato Box Recipes
Trenette with Potatoes, Green Beans and Pesto (Trenette al Pesto) Ingredients For the pesto: 1 1/2 cups firmly packed fresh basil leaves 3 Tbs. pine nuts 1 garlic clove Pinch of coarse salt, plus more, to taste 1/3 cup extra-virgin olive oil 1 cup grated Parmigiano-Reggiano cheese 2 Tbs. unsalted butter, at room temperature 1/2 lb. new potatoes, peeled and sliced 1/2 lb. thin green beans, trimmed 1 lb. trenette or linguine Directions To make the pesto, in a food processor or blender, combine the basil, pine nuts, garlic and a pinch of salt. Process until the mixture is very finely chopped. With the machine running, gradually add the olive oil in a steady stream and process until smooth. Turn off, add the cheese and butter and pulse a few times just until the ingredients are blended. Set aside. Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Salt generously, add the potatoes and green beans and cook until the vegetables are just tender, about 8 minutes. Using a skimmer, transfer the vegetables to a warmed serving bowl and keep warm. Add the pasta to the boiling water and cook, stirring frequently, until al dente (tender but firm to the bite). Drain the pasta, reserving a ladleful of the cooking water. Add the pasta and the pesto to the vegetables. Toss well, adding the reserved pasta water as needed to thin the sauce. Serve immediately. Serves 4 to 6.

Old MacDonald's Potato Box Recipes

Trenette with Potatoes, Green Beans and Pesto (Trenette al Pesto)

Ingredients

For the pesto:
1 1/2 cups firmly packed fresh basil leaves
3 Tbs. pine nuts
1 garlic clove
Pinch of coarse salt, plus more, to taste
1/3 cup extra-virgin olive oil
1 cup grated Parmigiano-Reggiano cheese
2 Tbs. unsalted butter, at room temperature

1/2 lb. new potatoes, peeled and sliced
1/2 lb. thin green beans, trimmed
1 lb. trenette or linguine

Directions

To make the pesto, in a food processor or blender, combine the basil, pine nuts, garlic and a pinch of salt. Process until the mixture is very finely chopped. With the machine running, gradually add the olive oil in a steady stream and process until smooth. Turn off, add the cheese and butter and pulse a few times just until the ingredients are blended. Set aside.

Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Salt generously, add the potatoes and green beans and cook until the vegetables are just tender, about 8 minutes. Using a skimmer, transfer the vegetables to a warmed serving bowl and keep warm.

Add the pasta to the boiling water and cook, stirring frequently, until al dente (tender but firm to the bite). Drain the pasta, reserving a ladleful of the cooking water.

Add the pasta and the pesto to the vegetables. Toss well, adding the reserved pasta water as needed to thin the sauce. Serve immediately. Serves 4 to 6.