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Fettuccine with Pesto, Green Beans and Potatoes
Fettuccine with Pesto, Green Beans and Potatoes
(Fettuccine con Pesto, Fagiolini e Patate)
 
 
Ingredients:
 
3 cups (packed) fresh basil leaves (about 6 ounces)
3/4 cup extra virgin olive oil
1/3 cup pine nuts
3 tablespoons walnuts
2 garlic cloves
1 cup freshly grated Parmigiano cheese (about 3 ounces)
8 ounces green beans, trimmed, halved
8 ounces white potatoes, peeled, cut into 1/2-inch pieces
12 ounces fettuccine
 
Directions:
 
Blend basil, 1/4 cup olive oil, pine nuts, walnuts and garlic cloves in processor until finely chopped.

Add grated Parmigiano cheese.

With machine running, gradually blend in remaining cup of olive oil. Set pesto aside.

Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes.

Using 4 to 5-inch-diameter strainer, transfer beans to large bowl.

Return cooking water to boil.

Add white potatoes and boil until tender, about 7 minutes.

Remove potatoes with same strainer and transfer to bowl with beans.

Return cooking water to boil.

Add fettuccine to same pot. Boil until pasta is 'al dente', stirring occasionally.

Drain pasta, reserving 1 cup cooking water.

Return green beans, white potatoes and cooked pasta to pot.

Add pesto and toss to coat.

Gradually add enough reserved cooking water to coat pasta with moist sauce.

Season to taste with salt and pepper. Serve immediately. Makes 6 servings.
 
That's it!
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