FUSILLI, BASIL-TARRAGON PESTO, POTATO AND GREEN BEANS
INGREDIENTS
Recipe for 4 persons
PROCEDURE
15 Minutes + 10 Prep time
PESTO
CRUSH ALL INGREDIENTS EXCEPT EVOO AND CHEESE WITH MORTAR AND A PESTLE (BLENDER IS OK TO BE USED, ADD ONE OR TWO ICE CUBES TO KEEP TEMPERATURE LOW).
ONCE YOU HAVE A SMOOTH BLEND, START ADDING EVOO "A FILO", LIKE A STEADY STREAM, AT LAST, ADD PECORINO CHEESE, SALT & PEPPER.
LET IT REST IN THE FRIDGE FOR AN HOUR BEFORE USING IT.
THIS PESTO GOES VERY WELL ON BRUSCHETTAS, AS SPREAD OR SIMPLY TO MARINATE ROASTED POTATO, GIVE IT A TRY!
POTATOES & GREEN BEANS
DICE POTATOES TO 1/2 INCH CUBE AND BOIL FOR 3 MINUTES. ICE BATH IT
CUT GREEN BEANS 1-INCH LONG, BOIL FOR 20 SECONDS, ICE BATH IT. THEN DRIZZLE WITH EVOO, AND SEASON TO TASTE.
PASTA TIME
BOIL 3qt. OF WATER WITH 1OZ SEA SALT
LET FUSILLI SWIM FOR 12 MINUTES, DRAIN PASTA SAVING SOME OF THE COOKING WATER AND POUR INTO A BOWL WITH YOUR FRESHLY MADE PESTO, ADD DICE POTATOES AND GREEN BEANS, SPRINKLE SOME PECORINO CHEESE.
MIX WELL, GARNISH & SERVE!