Farfalle With Pesto Sauce, String Beans and Potatoes

Name: Farfalle With Pesto Sauce, String Beans and Potatoes
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 2 cloves garlic, peeled and crushed; Sea salt; 3 tablespoons pine nuts; 1 cup fresh basil leaves; 1/3 cup extra-virgin olive oil; 1/4 cup freshly grated Parmesan cheese; Freshly ground pepper to taste; 2 medium-sized potatoes, peeled and cut julienne style; 1 pound farfalle (bowties); 1/2 pound string beans, trimmed

By Moira Hodgson

Total Time: 1 hour
Rating: 4(17)
Comments: Read comments

Featured in: IN THE KITCHEN; THAT MADE-in-ITALY TASTE STARTS WITH VEGETABLES

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Ingredients

Yield:4 to 6 servings

For the Pesto Sauce

2cloves garlic, peeled and crushed
Sea salt
3tablespoons pine nuts
1cup fresh basil leaves
⅓cup extra-virgin olive oil
¼cup freshly grated Parmesan cheese
Freshly ground pepper to taste

For the Pasta

2medium-sized potatoes, peeled and cut julienne style
1pound farfalle (bowties)
½pound string beans, trimmed

Ingredient Substitution Guide

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Preparation

Step 1
With a mortar and pestle, crush the garlic with a teaspoon of salt. Add the pine nuts and gradually add the basil and the oil, a little at a time. Grind until the ingredients have been reduced to a paste (this may also be done in a blender or food processor). Add the grated cheese and pepper and mix well.
Step 2
Bring six quarts of salted water to a roiling boil. Add the potatoes and the farfalle and cook together for about five minutes. Add the beans. Cook until the farfalle is al dente, and drain.
Step 3
Put the farfalle and vegetables in a large serving bowl. Add the pesto, toss thoroughly, correct seasoning and serve. Pass extra grated Parmesan cheese separately.