Ligurian Pesto Pasta

• Vegetarian

• Produce

  • 2 cups Basil, fresh leaves
  • 4 cloves Garlic
  • 2 cups Green beans

• Pasta & Grains

  • 1 lb Trofie pasta

• Oils & Vinegars

  • 3/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Pine nuts

• Dairy

  • 3/4 cup Pecorino or parmesan cheese

Found on cookingchatfood.com

Description

Ingredients

• 2 cups green beans, prepped and chopped
• 2 cups fresh basil leaves, rinsed and tightly packed
• 4 cloves garlic
• ¾ cup extra virgin olive oil
• ¾ cup Pecorino or Parmesan cheese
• 2 tbsp pine nuts (substitute 2 tbsp toasted pumpkin seeds for nut free pesto)
• 1 lb trofie pasta (other pasta shapes can be used as a substitute)

Directions

• Place about an inch of water in a pan, and bring to a boil. Add the green beans, cover and steam until tender, about 6 minutes. Drain the beans, and put back in pan, covering to keep warm.
• Start boiling water for the pasta.
• Have a food processor at the ready. Put the basil into the food processor, and give it a quick whir to begin chopping the basil and make room for the other ingredients.
• Add the garlic, and hit the food processor button again to get the cloves chopped up with the basil.
• Add the olive oil, cheese and pine nuts, and then puree to get everything well combined.
• Open the food processor, scrape the sides to get bits of garlic and basil that haven’t been incorporated, then give the processor a final whir.
• When the pasta water has come to a boil, add the pasta and cook according to package instructions, taking care not to overcook.
• Drain the pasta. Stir in several scoops of pesto. Add additional pesto as needed to get the pasta well coated. Plate the pasta, and pass additional pesto at the table.