|Maestri Trofie al Pesto (pasta with pesto)
Maestri Pastai Trofie - 1 Package
Basil Leaves, tightly packed- 2 cups
Garlic cloves- 2
Shallot, chopped - 1oz.
Pine nuts, toasted - 2 Tablespoons
Parmigiano Reggiano Cheese, grated - 1/2 Cup
Extra Virgin Olive Oil - 1/2 Cup
Salt - 1 Tablespoon
Black Pepper - 1 Teaspoon
Fingerling potatoes- 10
Green beans- 8 Ounces
Pesto- 1 Cup
Place basil, garlic, pine nuts and Parmigiano cheese into a food processor. Puree. Slowly add olive oil and puree until smooth. Season with salt and pepper to taste. Set aside.
Drizzle potatoes with extra virgin olive oil and season with salt and pepper. Roast in oven for approximately 30 minutes until potatoes are fork tender. Once cooled, cut into bite size pieces and set aside.
Blanch green beans in boiling water for two minutes. Remove and place in an ice bath to stop cooking process.
Bring one gallon of salted water to a boil, add pasta and cook for approximately ten minutes or until the pasta is aldente. While pasta is cooking, sauté potatoes in Extra Virgin Olive Oil and cook until golden brown. Add green beans and cook until warmed through. Strain pasta and add to potatoes and green beans. Fold in pesto and garnish with toasted pine nuts and Parmigiano Reggiano cheese. – Adapted from Executive Chef Jon Buchannan