Tagliarini With Pesto Genoa Style Recipes

Steps:

• Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
• Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

Steps:

• 1 In a food processor or blender, combine the basil, parsley, pine nuts, garlic, and a pinch of salt. Chop fine. With the machine running, add the oil in a steady stream and process until smooth. Stir in the cheese. 2 Bring at least 4 quarts of water to a boil. Add the potatoes and green beans. Cook just until tender, about 8 minutes. Scoop out the vegetables with a slotted spoon. Place them in a warmed serving bowl. Cover and keep warm. 3 Add the pasta to the boiling water and stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 4 Add the pasta, pesto, and butter to the serving bowl with the vegetables. Toss very well, adding a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.