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Mario Batali's Spaghettinni with Pesto, Green Beans and Potatoes

This is one of Mario's favorite recipes!
skill level
Mario Batali brings you this delicious linguine recipe
  • 2 Cups Fresh Basil Leaves
  • 1 Tblspn Fresh Nuts
  •  Clove Peeled Garlic
  • 1/2 Cup Extra Virgin Olive Oil
  • Freshly Grated Parmigiano-Reggiano
  • 6 New or Small Red Potatoes
  • 1 Cup Trimmed Young Green Beans
  • 1 Lb Spaghettinni Pasta
  • 1 Cup Pesto
  • Freshly Grated Parmigiano-Reggiano
  • Salt
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 Cups Fresh Basil Leaves (another option: mint or arugula)
    1 Tblspn Fresh Nuts (any nuts will do - almonds are a cost savers)
    1 Clove Peeled Garlic
    1 pinch sea salt
    First, make the pesto, by combining the nuts, basil, garlic and salt in a food processor, until it forms a paste.
  • 2
    1/2 Cup Extra Virgin Olive Oil
    Freshly Grated Parmigiano-Reggiano
    Slowly drizzle in the olive oil while continuing to mix the mixture. Add the Parmigiano 1 tablespoon at a time, beating until the mixture forms a thick paste.
  • 3
    6 New or Small Red Potatoes
    For the Pasta, place the potatoes in a medium saucepan, add salted water to cover generously, and bring to a boil. Boil gently until the potatoes are tender: drain.
  • 4
    Cut the potatoes in half, and set aside.
  • 5
    1 Cup Trimmed Young Green Beans
    Meanwhile (at the same time), cook the beans in a large saucepan of boiling salted water until tender, 3.5-4 minutes. Have an ice bath ready. Drain the beans, plunge into the ice bath just to cool, and drain again. Set aside.
  • 6
    2 tablespoons salt
    1 Lb Spaghettinni Pasta
    Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook the pasta until al dente; drain.
  • 7
    1 Cup Pesto that you made in above steps
    Freshly Grated Parmigiano-Reggiano
    Pour the pasta into a warmed bowl, add the beans, potatoes, and pesto, and toss to coast the pasta and to warm the beans and potatoes; do not return to the heat. Serve with grated Parmigiano on the side.

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