An unforgettable dish enjoyed in Rome and recreated at home by Suzette Martinez Standring.
- Fresh pasta with pesto, potatoes and string beans
- 1 small red potato
- 4 ounces tender string beans
- 1 garlic clove
- 2 cups fresh basil leaves
- Salt and pepper to taste
- 1/4 cup pine nuts
- 1/2 cup extra-virgin olive oil (add more oil as needed to thin out pesto sauce)
- 1/4 cup finely grated Pecorino cheese
- 1 pound fresh tagliatelle, linguine, or spaghetti
Cover the potato with salted water in a small pot and cook until it yields to a fork. Drain and dice when cool enough to handle.
Cook the beans in boiling salted water until just tender, then slice into thin, short slivers.
Put a big pot of salted water on to boil for the pasta.
Make pesto. Drop garlic into bowl of running food processor. When minced, add the basil and a fat pinch of salt and a grinding of pepper. Pulse until pureed then pulse in the pine nuts, adding the oil in a stream. Quickly add the cheese and don’t over-process. Taste and adjust seasonings. Boil the fresh pasta according to directions. When the pasta is al dente, drain and toss with the potato, beans, and pesto. Adjust seasonings and serve.
Serves 4 – 5