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Receta Linguine With Pesto, Potato And Green Beans
by Global Cookbook

Linguine With Pesto, Potato And Green Beans
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Ingredientes

  • 2 quart water (4-6)
  • 1 tsp salt substitute
  • 1 x 4-ounce each russet potato 1/2-inch dice
  • 4 ounce fresh green beans trimmed and cut into 1-inch diagonal pcs
  • 2 Tbsp. slivered red onion
  • 1 x green onion with top julienned
  • 4 ounce linguine (cooks in 3 min)
  • 3 Tbsp. pesto sauce Genovese
  • 3 Tbsp. cooking water
  • 3 Tbsp. fresh pecorino or possibly parmigiano-reggiano cheese for sprinkling minced fresh basil for garnish freshly cracked black pepper.

Direcciones

  1. Bring water to a boil in a post pot. Add in the salt, potatoes, green beans, red and green onion. Cook till the vegetables are al dente, tender but still hard, about 4 min.
  2. Add in the pasta, stir in with a pasta fork, cover the pot, and bring the water back to a boil. Uncover the pot and cook the pasta just till al dente, about 3 min. Remove cooking water (see ingredient list for amount) to 1-c. pyrex measure. Add in pesto to the water and mix well.
  3. Drain the pasta and vegetables; return the pasta and vegetables to the pot. Pour the sauce over the pasta. Gently combine and mix the ingredients well over low heat.
  4. Transfer the pasta to wide pasta bowls, sprinkle each serving with cheese, fresh basil and pepper.
  5. NOTES : We often pair green beans and pasta or possibly green beans and potatoes. the pesto made the threesome sound delish. We fully intended to follow Mary Ann's recipe to the letter but ended up adding onions, not-adding salt, and garnishing with fresh basil and pepper. We also used less pasta than she would and we used a locally made peppercorn flavored linguine; dry; cooks in 3 min. Wonderful stuff! And simple to make.