Strozzapreti or trenette with pesto, green beans and potatoes Recipe - Los Angeles Times

Name: Strozzapreti or trenette with pesto, green beans and potatoes Recipe - Los Angeles Times
Ingredients: 2 cups tightly packed fresh basil leaves (about 1½ ounces); Kosher salt; 2 tablespoons lightly toasted pine nuts (you can substitute untoasted pumpkin seeds or chopped walnuts); 1/3 cup extra virgin olive oil; 2 garlic cloves, halved, green shoots removed; 1/3 to 1/2 cup (1.5 to 2 ounces) freshly grated Parmesan; 1/2 pound fingerling potatoes; Salt; 1/4 pound green beans, trimmed and broken in half if long (about 1 cup); 3/4 pound strozzapreti or trenette; Pesto Genovese; Additional freshly grated Parmesan, for serving

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Pasta is the last place most of us would think to look for potatoes — and I don’t consider gnocchi a pasta. But they play key roles in some of my favorite Italian dishes. Diced potatoes and...

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Ingredients

2 cups tightly packed fresh basil leaves (about 1½ ounces)
Kosher salt
2 tablespoons lightly toasted pine nuts (you can substitute untoasted pumpkin seeds or chopped walnuts)
1/3 cup extra virgin olive oil
2 garlic cloves, halved, green shoots removed
1/3 to 1/2 cup (1.5 to 2 ounces) freshly grated Parmesan
1/2 pound fingerling potatoes
Salt
1/4 pound green beans, trimmed and broken in half if long (about 1 cup)
3/4 pound strozzapreti or trenette
Pesto Genovese
Additional freshly grated Parmesan, for serving