Pesto Pasta Recipe – Rachael Ray

Name: Pesto Pasta Recipe – Rachael Ray
Ingredients: 2 cups packed fresh basil leaves; 1 tablespoon of lemon zest plus the juice of 1 small lemon; 3 tablespoons each of Sicilian pistachio and pine nuts, toasted; About 1/2 cup EVOO, plus more as needed; Salt and a pinch of red pepper flakes or black pepper, to taste; 2 cups loosely packed grated pecorino cheese or grated pecorino and Parmigiano combined; 1 pound trenette pasta or other log cut pasta of choice; 1 ½ pounds small thin skinned potatoes, diced; 1 pound haricots verts, ends trimmed and cut into thirds on a bias

rachaelray.com

Trenette is thin flat pasta that I love but your favorite long-cut pasta will be fine in this recipe as well, use whatever you have in your pantry. This style of pesto is made in the style of Luca...

View full recipe on rachaelray.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rachaelray.com.

Share this recipe:

Ingredients

2 cups packed fresh basil leaves
1 tablespoon of lemon zest plus the juice of 1 small lemon
3 tablespoons each of Sicilian pistachio and pine nuts, toasted
About 1/2 cup EVOO, plus more as needed
Salt and a pinch of red pepper flakes or black pepper, to taste
2 cups loosely packed grated pecorino cheese or grated pecorino and Parmigiano combined
1 pound trenette pasta or other log cut pasta of choice
1 ½ pounds small thin skinned potatoes, diced
1 pound haricots verts, ends trimmed and cut into thirds on a bias