Garden Linguine With Pesto

10 ingredients
3 steps

Ingredients

  • 1/4 pound small red potatoes, cut into 1/2-inch cubes
  • 1/4 pound fresh green beans, trimmed and halved
  • 8 ounces uncooked linguine
  • 1/4 cup grated fresh Parmesan cheese, divided
  • 2 cups packed fresh basil leaves
  • 2 tablespoons pine nuts, toasted
  • 2 garlic cloves, peeled and halved
  • 3 tablespoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. 1
    Cook potatoes in a large pot of boiling water 5 minutes or just until tender. Remove potatoes with a slotted spoon; place in a large bowl. Add green beans to boiling water, and cook 3 minutes or until crisp-tender. Remove green beans with a slotted spoon; place in bowl with potatoes. Add pasta to boiling water, and cook 9 minutes or until pasta is done.
  2. 2
    While vegetables and pasta cook, combine 2 tablespoons Parmesan cheese and next 3 ingredients in a food processor or blender. With processor on, slowly pour oil through food chute; process until well blended.
  3. 3
    Drain pasta, reserving 1/3 cup cooking liquid. Add pasta to bowl with potatoes and green beans. Sprinkle with salt and pepper. Add reserved 1/3 cup cooking liquid to food processor; process until well blended. Add pesto to pasta mixture; toss gently to coat. Spoon pasta into individual bowls, and sprinkle with remaining 2 tablespoons cheese.

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