Mario Batalis Spaghettinni With Pesto Green Beans And Potatoes Food

GEMELLI WITH PESTO, POTATOES AND GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the beans during the last 2 minutes of cooking. Reserve 3/4 cup cooking water, then drain. Set the pot aside.
• Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 5 minutes. Let cool slightly, then chop.
• Heat the olive oil in the reserved pot over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the pasta and green beans and stir to coat. Remove from the heat and add the pesto, lemon zest and 1/4 cup reserved cooking water; toss to coat, adding more cooking water as needed to loosen. Season with salt and pepper.

PASTA, GREEN BEANS AND POTATOES WITH PESTO

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
• Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
• Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

PESTO POTATO AND GREEN BEAN SALAD

Steps:

• Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
• Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.
• Make a big batch of this pesto in the summer when the basil is fresh and plentiful. You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one. It is also excellent as a sandwich spread.
• Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
• In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.

GREEN BEANS AND POTATOES

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

GREEN BEANS AND POTATOES

Steps:

• Wash beans thoroughly. Snap off ends and remove strings.
• Break into 2 inch pieces.
• Peel potatoes and cut in half.
• In a large pot fry bacon, just until it starts to brown.
• Add the beans and potatoes.
• Cover with water. Bring to a boil.
• Reduce heat and simmer on medium for about 1 hour.
• Salt and pepper to taste.
• ****I also threw some onions in the pot as well. The onions added a little more flavor.

PESTO PASTA WITH GREEN BEANS AND POTATOES

Steps:

• Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.
• Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.
• Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.
• Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.

PASTA WITH PESTO, POTATOES, AND GREEN BEANS

Steps:

• Place potatoes in a large pot of water; bring to a boil.
• Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
• Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
• Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.

SPAGHETTI WITH GREEN BEANS

Steps:

• Wash the green beans and cut off the thinner parts at each end. Peel and slice the onion very finely. Cut the tomatoes into halves or quarters depending on how big they are.
• Pour the oil into a large frying pan or skillet, heat it and fry the garlic clove, onion and whole peperoncino until the onion starts to soften. Then add the tomato pieces and cook until they start to soften too.
• In the meantime, in a pot with plenty of salted water, partly cook the green beans for a few minutes. Drain the beans and add them to the pan with the onion and tomatoes.
• Continue cooking for 5 minutes then add the tomato passata and mix everything together. Simmer for 10-15 minutes. Add salt and pepper to taste.
• When the sauce is almost ready, cook the pasta in plenty of boiling salted water according to the instructions on the packet. I used the water I cooked the beans in. If you are using fresh pasta the cooking time will be very short.
• Remove the garlic clove and red chilli pepper from the sauce. Drain the pasta and add it to the green beans and tomato sauce.
• Add a generous sprinkling of grated cacioricotta and mix well. I also added a handful of chopped fresh parsley or you can use basil. (both are optional)
• Serve with more grated cacioricotta or pecorino sprinkled on top.

MARIO BATALI'S SPAGHETTINNI WITH PESTO, GREEN BEANS AND POTATOES

Steps:

• # ingredients 2 Cups Fresh Basil Leaves (another option: mint or arugula) 1 Tblspn Fresh Nuts (any nuts will do - almonds are a cost savers) 1 Clove Peeled Garlic 1 pinch sea salt instructions First, make the pesto, by combining the nuts, basil, garlic and salt in a food processor, until it forms a paste. # step 2 ingredients 1/2 Cup Extra Virgin Olive Oil Freshly Grated Parmigiano-Reggiano instructions Slowly drizzle in the olive oil while continuing to mix the mixture. Add the Parmigiano 1 tablespoon at a time, beating until the mixture forms a thick paste. # step 3 ingredients 6 New or Small Red Potatoes instructions For the Pasta, place the potatoes in a medium saucepan, add salted water to cover generously, and bring to a boil. Boil gently until the potatoes are tender: drain. # step 4 instructions Cut the potatoes in half, and set aside. # step 5 ingredients 1 Cup Trimmed Young Green Beans instructions Meanwhile (at the same time), cook the beans in a large saucepan of boiling salted water until tender, 3.5-4 minutes. Have an ice bath ready. Drain the beans, plunge into the ice bath just to cool, and drain again. Set aside. # step 6 ingredients 2 tablespoons salt 1 Lb Spaghettinni Pasta instructions Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook the pasta until al dente; drain. # step 7 ingredients 1 Cup Pesto that you made in above steps Freshly Grated Parmigiano-Reggiano instructions Pour the pasta into a warmed bowl, add the beans, potatoes, and pesto, and toss to coast the pasta and to warm the beans and potatoes; do not return to the heat. Serve with grated Parmigiano on the side.

PESTO POTATO SALAD WITH GREEN BEANS

Steps:

• In a large pot boil potatoes (whole) until easily pierced with a fork, about 20-25 minutes depending on the size of your potatoes, mine were small to medium.
• In the last few minutes of cooking the potatoes add the green beans to the potato pot and cook for 4 minutes.
• Drain potatoes and green beans in a large colander and set aside to cool.
• In the meantime prepare the pesto: Combine almonds, garlic, and basil in a food processor and process until very finely chopped.
• With machine running slowly drizzle in olive oil and process until well combined.
• Add remaining ingredients (cheese, salt, and pepper) and gently process until just combined. If you find your pesto is too thick you can add a bit more olive oil or even a few splashes of veggie stock works well.
• Dice potatoes into bite size pieces (I keep the skin on) and add to a large bowl with sliced scallions, green beans, and pesto. Stir well to combine.
• Top with additional basil and slivered almonds (optional) serve immediately.

MARIO BATALI'S SPAGHETTI WITH GREEN TOMATOES RECIPE - (4.1/5)

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper, and set aside. In a sauté pan add 2 tablespoons of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano, and serve immediately.

FETTUCINE WITH PESTO, GREEN BEANS AND POTATOES

Steps:

• Blend basil, 1/4 cup oil, pine nuts, walnuts and garlic cloves in processor until finely chopped. Add grated Parmesan cheese. With machine running, gradually blend in remaining &§ cup oil. Set pesto aside.
• Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using 4- to 5-inch-diameter strainer, transfer beans to large bowl. Return cooking water to boil. Add white potatoes and boil until tender, about 7 minutes. Remove potatoes with same strainer and transfer to bowl with beans. Return cooking water to boil. Add fettuccine to same pot. Boil until pasta is just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water. Return green beans, white potatoes and cooked pasta to pot. Add pesto and toss to coat. Gradually add enough reserved cooking water to coat pasta with moist sauce. Season to taste with salt and pepper. Serve immediately.

LINGUINE WITH POTATOES, GREEN BEANS AND PESTO

Steps:

• In food processor or blender, combine basil, parsley, pine nuts, garlic, and salt. Cover and blend until finely chopped. Gradually add the olive oil and process until well combined. Add the cheese and process with the on/off switch until just combined.
• Meanwhile, in a 6 quart Dutch oven, cook the pasta according to the package, except add the potatoes and green beans during the last 5 minutes of cooking. Drain the pasta mixture well. DO NOT RINSE.
• In a very large bowl, combine the cooked pasta mixture, pesto, and butter. Toss gently until the pasta and vegetables are well coated. Serve immediately.

BOILED POTATOES AND GREEN BEANS

Steps:

• Place baby red potatoes in a large saucepan; add enough water to cover by 1 inch. Bring to a boil; add coarse salt, and cook until potatoes are tender, 15 to 20 minutes. Remove with a slotted spoon; slice in half.
• Add green beans to boiling water; cover, and cook until crisp-tender, 4 to 6 minutes. Drain; transfer vegetables to a medium bowl. Add butter; season with salt and ground pepper. Toss.