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Pasta, Pesto, Potatoes & Green Beans on today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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Pesto Sauce:
1/2 clove garlic, minced
Extra virgin olive oil
2 cups fresh basil leaves
3 tablespoons pine nuts
1/4 cup grated Parmesan cheese
Salt & pepper
3 medium sized boiling potatoes
1/2 pound green beans
Salt
1 pound fettuccine
To make Pesto sauce: Put the garlic, 2 tablespoons of oil, one cup of basil leaves, and 1 tablespoon of pine nuts into a food processor or blender and start processing, adding olive oil, little by little, until it reaches a creamy consistency. Now add the remaining basil, Parmesan cheese, pine nuts, salt and pepper, and more oil, if needed, and process. The sauce will be thick. Set aside. Peel the potatoes and cut them into small cubes. Trim off ends of green beans, and cut them in half. Heat 4 quarts of water in a large pot. When the water boils, add 1 1/2 tablespoons of salt and the green beans. After 4 to 5 minutes, add the potatoes. When the vegetables are almost cooked, add the pasta and cook al dente. Drain the pasta and the vegetables, reserving a cup of boiling water. Pour the pasta into a bowl. Dress with the Pesto sauce and toss. Add a little boiling water and toss again. Serves 6
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