Easy Italian Recipes

 MAKES 4-6 servings

For the pesto
- 1 1/2 cups (11/2 oz/45 g) lightly packed fresh basil leaves
- 3 tablespoons pine nuts
- 1 clove garlic, coarsely chopped
- Salt
- 1/3 cup (3 fl oz/80 ml) extra-virgin olive oil
- 1/4 Ib (125 g) Parmigiano-Reggiano cheese, grated
- 1/2 Ib (250 g) small red potatoes, peeled and cut into slices about 1/4 inch (6 mm) thick
- 1/2 Ib (250 g) young,
- slender green beans, stem ends trimmed
- 1 Ib (500 g) penne, ziti, or trenette
- 1 tablespoon unsalted butter, at room temperature

At its best, pesto is a beautiful emerald green and stili has a bit of texture. In Liguria, it is traditionally paired with trenette, a strand pasta available fresh or dried, but it also goes well with dried pasta in other shapes, such as penne or ziti. Green beans and new potatoes are classic partners, making this a perfect dish for early summer when the vegetables and basil are at their peak.

To make the pesto, in a large mortar, combine the basil, pine nuts, garlic, and teaspoon salt. Using a pestle, and working in a circular motion, grind the ingredients together until a dense, thick green paste forms. This can take severa! minutes. Slowly drizzle in the olive oil while stirring continuously with the pestle until a thick, flowing sauce forms. Transfer to a bowl and stir in the cheese. Taste and adjust the seasoning. Alternatively, in a food processor or blender, combine the basi!, pine nuts, garlic, and 1/2 teaspoon salt and process until finely chopped. Then, with the motor running, pour in the oil in a slow, steady stream and process until a smooth, flowing sauce forms. Transfer to a bowl and stir in the cheese. Taste and adjust the seasoning. Set aside.

Bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the potatoes and green beans and cook unti! tender, about 5 minutes. Using a large slotted spoon, transfer the potatoes and beans to a large, warmed serving bowl. Cover the bowl lightly with aluminum foil to keep the vegetables warm.

Bring the water back to a rolling boil, add the penne, stir well, and cook, stirring occasionally, until al dente, according to the package directions. Scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta.
Add the drained pasta to the bowl with the vegetables and then add the pesto. Stir and toss until the pasta and vegetables are evenly coated with the sauce, adjusting the consistency with some of the cooking water if needed. Add the butter and toss to coat evenly. Serve at once.

Buon appetito!