Linguine with Pesto, Green Beans and Potatoes
  • CoursePasta and Soup
  • KeywordPasta
  • 1lb Preferisco Linguine
  • 1cup Italissima Pesto Alla Genovese
  • 1/2lb Green Beans, Trimmed and cut into 3 inch lengths
  • 2 Russet Potatoes, Peeled and cut into slices
  • Salt
  1. In a large pot, bring water to a boil. Add green beans and cook until tender yet still crisp, about four minutes. Using a slotted spoon, transfer the beans to a colander. Rinse under cold water and drain. Return the pot of water to a boil and add the potato slices. Cook until tender yet firm, about four minutes. Drain, rinse under cold water, and drain well.
  2. Meanwhile, bring another pot of water to a boil. Add a generous amount of salt to the water and cook linguine al dente, about seven-eight minutes. Add the beans and potatoes during the last minute of cooking the pasta. Drain, saving one cup of the pasta water.
  3. Transfer pasta, green beans and potatoes to a large serving bowl. Add the pesto and just enough of the reserved pasta water to make a fluid sauce. Toss gently and serve.