Ingredients
-
1
-
1
-
4
-
2
-
1 1/4
-
-
-
-
-
-
-
-
-
-
Directions
Spaghetti With Pesto, Green Beans, and Potatoes, Genoese Style, This is the best variation of spaghetti pesto I know of, do not be put off by the use of potatoes and green beans in the pasta sauce, not only is it traditional to Italian cooking, it is beautiful to look at, and a really tasty treat, anytime of the year fresh basil can be had, it is probably better in the summer, because the flavor profile is exactly that, but do not hesitate from buying green beans for this pasta garnish, in the cooler months of the year, as long as they can stand up and are unblemished to look at , This is the best variation of spaghetti pesto I know of, do not be put off by the use of potatoes and green beans in the pasta sauce, not only is it traditional to Italian cooking, it is beautiful to look at, and a really tasty treat, anytime of the year fresh basil can be had, it is probably better in the summer, because the flavor profile is exactly that, but do not hesitate from buying green beans for this pasta garnish, in the cooler months of the year, as long as they can stand up and are unblemished to look at
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Prepare the Pesto Sauce on the Site, but Instead of Using 4 Tablespoons Water, Use 5. Set Aside at Room Temperature. |
|
2
Done
|
Wash Green Beans Well, Snap Off Both Ends, and Tear Into Pieces No Longer Than 1 Inch. Set Aside. |
|
3
Done
|
Cut the Potatoes Into 1/2 Inch Dice, Neither Vegetable Can Be Any Larger Than It Takes For the Pasta to Cook, Unless You Are Planning on Dropping Them Into the Pasta Water Beforehand and Watching For the Time For the Pasta to Be Cooked. in Either Case, the Potatoes Should not Be Large, and the Green Beans Don't Need to Be in Big Pieces Either. in Italy, They Sometimes Cook the Potatoes to the Degree Where the Edges Begin to Fall Apart When the Pasta and Sauce Are Tossed Together. This Method, Where Everything Is Added to One Pot, and Cooked For About 9 Minutes, the Potatoes Get Cooked Through, and the Green Beans Offer a Slight Resistance to the Tooth, but by No Means a Crisp-Tender, That You Might Get from a Plate of Steamed French Beans, That Is not the Flavor Profile One Should Be After in This Procedure, in Fact I Think It Would Be Wise to Cook the Beans Even a Little Longer, and Have Then Really Soft, Like Almost to the Consistency of a Tinned Vegetable, but For Now I Have Neither the Time nor Inclination, to Venture Into Such a Prospect, So I Will Forgo, All of the Falsehood of the Never Ending Disscussion of How to Properly Cook Vegetables, For Which Proper Dish, and Drop Everything in at the Same Time, Next Time. |
|
4
Done
|
Have the Pasta Water Well Salted, Because It Is Extra Important For the Veg to Get a Flavor Transfer. It Is Hard For Me to Judge Exactly How Much Salt to Use, but For Me, in My Big Spaghetti Pot, I Probably Used Three Tablespoons of Kosher Salt?. |
|
5
Done
|
Drop in the Beans, Potatoes, and Spaghetti. Toss the Spaghetti Around For Two or Three Minutes, Until Well Broken Up. Cook Till Al Dent, Always Drain Sturdy Pasta a Minute Before You Think It Is Done, It Does a Lot of Residual Cooking in the Draining and Tossing, and For That Matter, Sitting, If There Is Any, Which There Always Is. |
|
6
Done
|
Retrieve a Small Amount of Cooking Water and Drain the Pasta and Beans and Potatoes, There Will Be No Need to Use More Than a Couple of Tablespoons. |
|
7
Done
|
Put the Pasta Into a Large, Warmed Serving Bowl and Toss With the Pesto. Adding a Little Water If Nessecary. Grate on Cheese, or Transfer to Plates, and Serve With Cheese Alongside. Accompany Each With a Fresh Basil Sprig If Desired. |
