GG Recipes

Reginette pasta with pesto

[Please note: pasta shown in photo is linguine]

Serves 4 

13 oz reginette pasta
2 potatoes, chopped into cubes
4 1/2 oz green beans, cleaned and chopped
6 basil leaves per person
1 tbsp pine nuts
3 tbsp grated Parmigiano Reggiano
2 tbsp extra virgin olive oil
2 garlic cloves
salt and pepper

Add the potatoes and green beans to the water for cooking the pasta and bring to a boil. When the water boils, salt and add the pasta. In the meantime, prepare the pesto by combining the basil, pine nuts, Parmigiano Reggiano, garlic, extra virgin olive oil, salt, and pepper in a food processor. Pour the pesto in a bowl large enough to toss the pasta in and add two tbsp of cooking water from the pasta. Drain the pasta, potatoes, and green beans. Add to the pesto and toss well.

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