Mario Batalis Spaghettinni With Pesto Green Beans And Potatoes Recipes

PASTA, GREEN BEANS AND POTATOES WITH PESTO

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the 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.

PASTA WITH PESTO, POTATOES, AND GREEN BEANS

Steps:

• Place potatoes in a large pot of water; bring to a boil.
• Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
• Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
• Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.

PESTO POTATO AND GREEN BEAN SALAD

Steps:

• Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
• Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.
• Make a big batch of this pesto in the summer when the basil is fresh and plentiful. You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one. It is also excellent as a sandwich spread.
• Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
• In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.

PESTO PASTA WITH POTATOES AND GREEN BEANS RECIPE

Steps:

• In a large pot of salted boiling water, boil pasta, potato, and green beans until pasta is al dente and potato and green beans are very tender. Drain, reserving 1 cup cooking water, and transfer pasta, potato, and green beans to a large mixing or serving bowl.
• Add pesto sauce to pasta along with 1/4 cup pasta cooking water. Toss well to emulsify pesto and pasta water into a creamy sauce. Add more pasta water, 1 tablespoon at a time, as needed, if pasta is too dry. Drizzle in fresh olive oil, if desired. Serve with Parmigiano Reggiano on the side.

MARIO BATALI'S SPAGHETTI WITH GREEN TOMATOES RECIPE - (4.1/5)

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper, and set aside. In a sauté pan add 2 tablespoons of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano, and serve immediately.

HERBY PESTO, BEAN & POTATO PASTA

Steps:

• Bring a pan of salted water to the boil and cook the potatoes for 5 mins. Add the pasta and cook following pack instructions. Add the green beans 3 mins before the end.
• Meanwhile, in a mini chopper or small food processor, blitz the pesto ingredients until roughly chopped.
• When the pasta is cooked, drain and tip back into the pan. Toss through the pesto and crème fraîche and divide into bowls. Serve with shaved Parmesan on top.

MARIO BATALI'S SPAGHETTINNI WITH PESTO, GREEN BEANS AND POTATOES

Steps:

• # ingredients 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 instructions First, make the pesto, by combining the nuts, basil, garlic and salt in a food processor, until it forms a paste. # step 2 ingredients 1/2 Cup Extra Virgin Olive Oil Freshly Grated Parmigiano-Reggiano instructions 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. # step 3 ingredients 6 New or Small Red Potatoes instructions 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. # step 4 instructions Cut the potatoes in half, and set aside. # step 5 ingredients 1 Cup Trimmed Young Green Beans instructions 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. # step 6 ingredients 2 tablespoons salt 1 Lb Spaghettinni Pasta instructions Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook the pasta until al dente; drain. # step 7 ingredients 1 Cup Pesto that you made in above steps Freshly Grated Parmigiano-Reggiano instructions 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.