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Gemelli with classic pesto, potatoes, and green beans
When summer basil is plentiful, you can make a double or triple batch of pesto because it freezes well. Make the pesto up until the addition of cheese. Pack it in small zip-top freezer bags, squeeze out excess air, and freeze for up to two to three months. These bags of pesto will thaw in the refrigerator in a few hours and bring a taste of summer to the cooler months. Serve with gemelli pasta, creamy potatoes, and crunchy green beans.
SERVES
6
Ingredients
Gemelli Pasta
- 1 pound gemelli pasta
- Salt for boiling water
Pesto
- 2 cups loosely packed fresh basil leaves
- 1 cup loosely packed fresh Italian parsley leaves
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, crushed and peeled
- 1/2 cup extra-virgin olive oil
- 1/2 tsp salt
- Freshly ground black pepper
Vegetables
- 12 ounces new potatoes, cut into 3/4-inch chunks
- 12 ounces green beans, trimmed and halved crosswise
To Serve
- 1/2 cup freshly grated Grana Padano
- Salt and pepper to season
- 1/2 cup pasta-cooking water
Directions
Cook the Pasta
- Bring a large pot of salted water to a boil for the pasta.
For the Pesto
- Put the basil, parsley, pine nuts, and garlic in a blender.
- Pulse to make a smooth paste, adding the olive oil in a steady stream as processing.
- Transfer to a bowl, and season with 1/2 teaspoon salt and several grinds of pepper.
Fo the Vegetables
- Add the potatoes to the boiling water, and boil them for five minutes before adding the pasta.
- Cook the pasta until it’s about halfway cooked, about five minutes.
- Add the green beans. Cook until the pasta is al dente and the vegetables are tender, about seven minutes.
To Serve
- Remove potatoes, pasta, and green beans with a spider to a large serving bowl.
- Add the pesto and grated cheese to the bowl. Season with salt and pepper; toss all well, adding up to 1/2 cup pasta-cooking water if it seems dry, and serve. Enjoy!
