Trofie Pasta with Pesto, Potatoes and Beans (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Trofie Pasta with Pesto, Potatoes and Beans
1/2 lb small red potatoes, quartered 1/2 cup haricot verts 2 tablespoons Ligurian pesto 2 tablespoons water from the pasta extra virgin olive oil 1 package La Bella Trofie Pasta Parmigiano-Reggiano	This recipe is a tangent off of a pasta recipe you may have seen before (gnocchette and pesto). Fry the cubed potato in about a 1/4 inch of olive oil. As the potato is just beginning to brown, add the beans and continue to sauté. Remove from heat when the potato is golden brown and the beans are finished cooking, but still crisp. Mix the pasta together with the potato and beans, the pesto, and the left over 2 tablespoons of pasta water. Salt and pepper to taste and serve with grated Parmigiano-Reggiano. Serving Suggestions and Tips: You can serve it hot (even on a hot day, it's delicious) or as a salad. If you go the salad route, just give the beans and the pasta a cold shower or bath before you mix it together. Crisp whites like Vermentino, Verdichio di Jesi chase this dish well.
Posted by Pat on December 13, 2006 7:06 PM