Saturday, October 1, 2011

Pesto Pasta with Roasted Potatoes and Green Beans

Knowing all the pasta we have eaten,
it amazes me that I can find new
pasta recipes that we have not tried.

I took the ideas of this recipe from
a recipe on the Williams Sonoma website.
I wasn't really sure about the idea
of mixing potatoes and pasta together but
I have to say it really did turn out nice.

Pesto Pasta with Roasted Potatoes and Green Beans

To make the pesto:
Saute 2-3 cloves garlic in oil.
Add 1/4 cup of nuts in the oil to toast them
while the garlic is cooking. I use almonds or
pine nut.
Wash and dry about 2-3 cups fresh basil.
Take out a 1/3 to 1/2 cup of parmesan cheese.

In a food processor add the basil leaves, the warm
garlic and nuts with the oil and the parmesan cheese.
Pulse this mixture until it becomes fine. Then add
a little more olive oil ( 1/4 cup or so, salt
and pepper and pulse the mixture a little more.

To make the potatoes:
Wash and cut about 10-12 small, new potatoes
In a bowl mix the potatoes with a little oil,
salt, pepper and lemon zest.
Roast in the oven at 375 for about 20-25 min.
until tender.

Wash and cut the ends from the green beans.
Cook your pasta when the potatoes are about 10 min
away from being finished. About 5 minutes before your
pasta is finshed throw in the green beans so they can
cook. (Reserve a little of the pasta water before
draining 1/2 cup).

Drain the pasta and green beans and put them back
into the pot. Add the roasted potatoes to the pot
and the pesto mixture. Give the mixture a good stir.
If you think the pesto pasta needs a little liquid
you can add some of the pasta water in a little at
a time.

Serve with a little grated parmesan cheese.


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