MANGIA BENE PASTA

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Trenette al Pesto   (Serves 4)

This recipe combines one of Liguria's favorite ingredients, basil, with their local ribbon pasta, trenette.  Linguine is a very good substitute.  For an even lighter lunch dish, you may choose to use capellini (angel hair pasta).

2 medium potatoes, peeled and cut into 1" cubes

6 oz. green beans, cut into 3" lengths

Parmesan cheese, grated

Mini Food Processors

Pesto sauce

1 lb. ribbon or string pasta, cooked to al dente

Cook potatoes in salted water for 5 minutes.  Remove potatoes from water with a slotted spoon.  Add beans and cook for 5 minutes, or until tender.  Remove beans and add to potatoes.  Reserve water.

Add cooked pasta to beans and potatoes.  Add pesto sauce to pasta mixture.  Add some of the reserved water if dish seems too dry.  Toss to coat.  Serve on a platter and sprinkle with parmesan cheese.

Pesto Sauce

1 cup fresh basil leaves

4 TB. Parmesan cheese, grated

Pesto alla Genovese

2 TB. pignoli nuts

1 garlic clove

Salt and pepper

1/2 cup olive oil

In a food processor, grind basil, Parmesan, nuts, garlic, salt and pepper.  Add olive oil slowly to make a medium-thin sauce.

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