Trofie Al Pesto With Green Beans Recipe 55

Steps:

• 1. Mix 1 cup of all purpose flour with 1/3 cup of warm water 2. Knead the dough until it is shiny. Add more water if it's too dry and more flour if it's too wet 3. Wrap the dough in plastic wrap and let it rest for up to 2 hours 4. Cut the dough into strips. Roll each strip into ½ inch diameter logs 5. Cut the log into small cubes (like gnocchi) 6. Using the palm of your hands, roll it into a cylinder with tapered ends on both sides 7. Blanche the green beans for 5 minutes 8. Boil the pasta for 3-4 minutes. Strain them. 9. In a pan, heat oil 2 tablespoons of olive oil. Add blanched green beans, then boiled pasta and pesto and stir them well

Steps:

• 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.
• 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.
• 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.

Steps:

• Cover the potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium; simmer the potatoes until tender, about 10 minutes. Drain.
• Bring one large pot and one medium pot of water to a boil; add salt to both. Add the pasta to the large pot; cook until al dente. Add the green beans to the medium pot; cook until tender, 5 to 6 minutes. Drain the pasta and green beans.
• Heat the pesto in a large skillet over medium heat until warm. Stir in the potatoes, pasta, and green beans; cook until heated through. Season with salt and pepper. Serve with cheese.
• Process the basil, pine nuts, garlic, and salt in a food processor until combined. With the processor running, add the oil in a slow, steady stream; process until smooth. Stir in the cheese. Season the pesto with pepper. The pesto can be refrigerated, covered by a thin layer of olive oil in an airtight container, up to 1 week.