Tuesday, March 25, 2008

Trofie with Pesto, Green Beans, and Potatoes

Trofie is a kind of squiggly-shaped pasta. We didn't have any, so we used a combination of fusilli and pennette. Just wanted to clear that up.

This was super-simple and has like 5 ingredients, and it produced a very tasty result. It's very comforting - how could it not be, with all those pure carbs and starches?? Mmm. Pasta and potatoes. Delicious. We would make this again.

A note about the pesto: It doesn't specify how much to use. I used about 1/4 cup, and I halved the recipe. If you make the full recipe, I'd use about half a cup of pesto, or more if you want a stronger flavor.


Trofie with Pesto, Green Beans, and Potatoes
From Martha Stewart Living

12 ounces fingerling or small new potatoes
Coarse salt
1 pound trofie (or fusilli or penne)
4 ounces green beans, trimmed and halved crosswise
Freshly ground pepper
Freshly grated Parmesan cheese, for serving

1. Cut potatoes into 1/2-inch-thick rounds or pieces and cover with cold water by 2 inches in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium; simmer potatoes until tender, about 10 minutes. Drain.

2. Bring one large pot and one medium pot of water to a boil; add salt to both. Add pasta to large pot; cook until al dente. Add green beans to medium pot; cook until tender, 5 to 6 minutes. Drain pasta and green beans.

3. Heat pesto in a large skillet over medium heat until warm. Stir in potatoes, pasta, and green beans; cook until heated through. Season with salt and pepper. Serve with cheese.

Yield: 4-6 servings

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