Gemelli With Pesto Potatoes And Green Beans Recipes

Steps:

• Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.

Steps:

• Place potatoes in a large pot of water; bring to a boil.
• Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
• Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
• Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
• Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
• Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Steps:

• In a medium skillet, melt 1 tablespoon butter over medium-high heat. Add bread crumbs and cook, stirring until butter is absorbed and bread crumbs are toasted. Remove from heat and set aside.
• Bring a large pot of water to a boil over high heat. Prepare and ice-water bath; set aside. Season boiling water generously with salt and return to a boil. Add broccoli rabe and cook until crisp-tender, about 2 minutes. Drain and transfer to water bath to cool. Cut crosswise into 1-inch pieces, separating leaves and florets from stems.
• In the bowl of a food processor, combine broccoli rabe stems, 1/4 cup olive oil, Parmesan, pine nuts, lemon peel, and a pinch of salt. Pulse just until a smooth pesto is formed; set aside.
• Bring another large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, about 7 minutes; drain, reserving 1/4 cup pasta cooking water.
• Meanwhile, in a large skillet over medium-high heat, heat remaining tablespoon oil until hot. Add garlic, red-pepper flakes, and a pinch of salt; cook until garlic is soft and translucent, about 1 minute.
• Add broccoli rabe florets and leaves to skillet along with reserved pasta cooking water; cook, stirring, until broccoli rabe is warmed through. Add pasta and pesto to skillet; season with pepper and butter. Toss to combine. Serve immediately with toasted bread crumbs and Parmesan.