Pesto Pasta

Recipe adapted from Chef Vince Pianalto.

Ingredients:

• 1 1/2 c. (1.5 oz.) fresh basil leaves, lightly packed
• 3/4 c. Italian parsley leaves, lightly packed
• 1/4 c. pine nuts or toasted walnuts
• 3 garlic cloves
• 1/2 lemon, juiced
• 1/2 c. olive oil
• 1 tsp. salt
• 1 c. Parmesan cheese, plus more for garnish
• 2 TBSP salt for potato/green bean/pasta water
• 3 medium (about 12 oz.) Yukon gold potatoes, cut in 1 inch cubes
• 12 oz. green beans, cut in 1 inch pieces
• 1 lb. dried fettuccine (can use fresh)
• Reserved 1/2 c. pasta water, optional see below

Directions:

1. Pesto: In a food processer add the basil through the Parmesan cheese and pulse, scraping down the sides with a spatula until the herbs are tiny specks. Add pesto to a serving bowl.
2. Bring a large pot of water to a boil and add the 2 TBSP salt.
3. If using fresh pasta: Add the potatoes and green beans to the boiling water and bring back to a boil. Once the water is boiling again, add the fresh pasta and stir so it does not stick together. Boil, stirring frequently until pasta is al dente.
4. If using dried pasta: Add the potatoes, green beans, and pasta to the boiling water and stir immediately so the pasta doesn’t stick together. Boil, stirring frequently until pasta is al dente.
5. Option 1: Reserve 1/2 c. of the pasta cooking water and then drain the potatoes, green beans, and pasta. Add the reserved pasta cooking water to the pesto and stir to combine, and then add the potatoes, green beans, and pasta and stir to combine. Top with additional Parmesan cheese.
6. Option 2: Scoop the potatoes, green beans, and pasta out of the cooking water and add to the pesto and stir to combine (equates to adding 1/2 c. reserved pasta water). Top with additional Parmesan cheese.

Pesto Pasta: