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

Mario Batali (from his book Molto Mario)
Servings: 4
30 to 60 min

This is one of Mario's favorite recipes!

  • Ingredients
  • step-by-step directions
Mario Batali's Spaghettinni with Pesto, Green Beans and Potatoes
  • 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
  • First, make the pesto, by combining the nuts, basil, garlic and salt in a food processor, until it forms a paste.
  • 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.
  • 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.
  • Cut the potatoes in half, and set aside.
  • 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.
  • Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook the pasta until al dente; drain.
  • 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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