Summer Pasta with Pesto, New Potatoes and Baby Green Beans

By on August 4, 2018

A recipe invented by Nancy Harmon Jenkins

Makes 6 or more servings

I’ve never seen a recipe b y Nancy Harmon Jenkins I didn’t want to make. This one does not disappoint. My only change is that I use fussili pasta and new potatoes I can keep whole. Just a good handful of fresh green beans, some top quality extra virgin olive oil – I choose Tunisian D’Elyssa brand available in supermarkets everwhere – you’ll know it by the bright yellow label with the horse logo.
Serve this salad warm with cold chicken and it’s summer on a plate. Yum.

• 2 cups packed tender young basil leaves
• ¼ cup pine nuts
• 1 teaspoon salt
• 2 plump garlic cloves, peeled and crushed with flat blade of a knife
• ½ cup extra-virgin olive oil, or more to taste
• ½ cup freshly grated Parmigiano Reggiano cheese, or more to taste
• Sea salt to taste
• ½ pound small new potatoes
• ¼ pound tender young green beans, cut into 1-inch lengths
• 1 pound fusillir pasta<1. Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired. 2. Bring 6 quarts water to rolling boil. Add 2 tablespoonssea salt and the potatoes. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 3- 5 minutes. 3. Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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