Friday, June 26, 2009
Linguine with Pesto, Potatoes and Green Beans
One of my current favorite cookbooks is Mark Bittman's How to Cook Everything. The hefty book is chock-full of recipes and variations, and is a wonderful kitchen resource. On the other end of the spectrum is Bittman's slim and spare book The Minimalist Cooks Dinner
which is based on his food columns in the New York Times. 100 recipes, one per every 2-page spread. Even with this economy, being Mark Bittman's work, the book does provide ways to vary each featured recipe.
I've paged through the book and marked a bunch of recipes, but given the bountiful basil supply in my garden, the Trenette with Pesto jumped to the front of the line this week. This traditional dish from Genoa combines pasta with potatoes and green beans, and sounded perfect for summer dining.
- You can find the recipe online .
- Bittman explains that in Genoa the trenette pasta shape is always paired with pesto. Linguine is a close substitute, so that's what I used.
- The recipe has very easy instructions for boiling all the ingredients in the same pot. The version in the book has the potatoes cook for 3 minutes before adding the pasta, so that's what I did. The beans get added when the pasta is half cooked (about 5 minutes after adding the pasta) It worked perfectly!
I served this pasta with grilled chicken Italian sausages. We enjoyed it so much that we didn't even mind eating it twice more that week!