Pasta with Pesto, Potatoes, and Green Beans

Name: Pasta with Pesto, Potatoes, and Green Beans
Ingredients: 1/4 cup, pine nuts; 3 , garlic cloves, unpeeled; 1 pound, large red potatoes, peeled and cut into 1/2-inch pieces; , Salt and pepper; 12 ounces, green beans, trimmed and cut into 1 1/2-inch lengths; 2 cups, fresh basil leaves; 1 ounce, Parmesan cheese, grated (1/2 cup); 7 tablespoons, extra-virgin olive oil; 1 pound, gemelli or trofie; 2 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 1 tablespoon, lemon juice

Main Courses
Potatoes
Pasta
Vegetables
Vegetarian
Cookbook Collection

By Andrea Geary ･ Appears in Cook's Illustrated July/August 2013, America's Test Kitchen TV

This classic dish comes from the Liguria region of Italy, where pasta and pesto are paired with a surprising ingredient: potatoes.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 6

TIME 1¼ hours

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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