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
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1 cup fresh basil leaves
4 TB. Parmesan cheese, grated
Pesto alla Genovese icon
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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