Not sure how many of you check out the New York Times for recipes but today’s e-blast listed this recipe for pasta with green beans and potatoes. Perfect for the contents of this week’s box. I had to share in case you missed it.
https://cooking.nytimes.com/recipes/6078-pasta-with-green-beans-and-potatoes-with-pesto
Ingredients:
2 cups packed tender young basil leaves 1/4 cup pine nuts 1 teaspoon salt 2 plump garlic cloves, peeled and crushed with flat blade of a knife 1/2 cup extra-virgin olive oil, or more to taste 1/2 cup freshly grated Parmigiano Reggiano cheese, or more to taste Salt to taste 1/2 pound small potatoes, peeled and sliced about 1/4-inch thick 1/4 pound tender young green beans, cut into 1-inch lengths 1 pound trenette, or other long, thin pasta
Preparation:
Make pesto: in bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.