Triofe Al Pesto Genovese

6025_102210_pesto_genovese_l

Ingredients in this Recipe

1 3/4 tablespoons unsalted butter, softened
1 clove garlic
1 cup pine nuts, preferably Italian
1 cup plus 3 tablespoons freshly grated Parmesan cheese
1 cup plus 3 tablespoons freshly grated pecorino Romano cheese
1/3 pound semolina or dried triofe or linguine
2/3 to 3/4 cup extra virgin olive oil
3 1/2 ounces thin green beans, trimmed and cut into 1 1/4 inch long pieces
5 new potatoes (1/3 pound), peeled and thinly sliced
8 cups packed fresh basil leaves, washed and dried
Coarse salt and freshly ground black pepper
FOR THE PESTO

Recipe Preparation

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