Trenette With Eggplant And Basil Pesto Recipes

Steps:

• In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.

Steps:

• In 1 quart of boiling salted water place potatoes and cook until one minute shy of being done, about 6 minutes. Add the fresh pasta, return water to a boil and cook for 15 seconds or until pasta and potatoes are cooked through. Drain pasta and potatoes at once. Transfer to a warm platter and toss with pesto. Serve very hot accompanied by a bowl of grated cheese.

Steps:

• Bring a large pot of water to a boil, and salt it. Combine the basil, garlic, salt and cheese in a blender or food processor; pulse until roughly chopped. Add the olive oil in a steady stream, and continue to blend until the mixture is fairly creamy, adding a little more olive oil or some water if necessary. Add the pine nuts, and pulse a few times to chop them into the sauce.
• Add the potatoes to the boiling water, and stir; then add the pasta, and cook as usual, stirring frequently, about 10 minutes in all. When the pasta is about half done - the strands will bend but are not yet tender - add the string beans.
• When the pasta is done, the potatoes and beans should be tender. Drain the pasta and vegetables, toss with pesto and more salt or olive oil if you like, and serve.

Steps:

• To make the pesto: Put all of the basil, the garlic cloves, salt, and olive oil in the food-processor bowl. Process 10 to 15 seconds-stopping once to scrape down the sides of the bowl-to form a coarse paste.
• Dump in the pine nuts, and process another 10 seconds or more (scraping down the bowl once or twice), creating a uniformly smooth bright-green paste. Add the grated cheeses to the bowl, and pulse a few times just to blend in. The pesto should be thick yet flowing; if it's too firm, blend in olive oil, a spoonful at a time, to loosen it.
• Scrape the pesto into a small bowl or container, and pour a thin film of olive oil over the top surface to prevent it from discoloring. It can stay at room temperature for a couple of hours before being used. For longer keeping, lay plastic wrap on the surface of the pesto, seal the container, and refrigerate or freeze. Let the pesto return to room temperature before using.
• To make the pasta: Bring salted water to a boil in the large pot (at least 6 quarts, with 1 tablespoon kosher salt). Drop in the potato chunks, stir, and cook them for 10 minutes, then add the green beans. Cook the beans and potatoes for another 10 minutes and then add the pasta to the pot and cook 5 minutes, until the trenette is al dente.
• Set the large skillet over very low heat, just to warm it, or warm the serving bowl, whichever you'll use for dressing the pasta. Scrape the pesto into the pan or bowl, and loosen it with a bit of the pasta boiling water (don't cook the pesto, just warm it).
• When the vegetables are tender and the pasta is al dente, lift everything from the pot with a spider and tongs, drain briefly, and drop into the skillet or bowl. (If you prefer, drain the pasta and vegetables into a colander, being sure to reserve a cup or so of pasta cooking water before you pour it out.) Toss pasta, vegetables, and pesto together well-moisten with more pasta water if needed-then sprinkle the grated cheeses over, and toss again. Serve immediately in warm bowls.

Steps:

• For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.
• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.
• In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
• Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Steps:

• Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor. Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.)
• Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same pot until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans.
• Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. Transfer pasta to large platter. Serve, passing additional Pecorino Romano separately.