Colleen’s Kitchen

Ingredients:

For the pesto:
3 large bunches fresh basil
1 clove garlic, minced
4 heaping

tablespoons parmesan cheese, grated
4 heaping tablespoons percorino cheese, grated


3 heaping tablespoons pine nuts
¾ cup extra virgin olive oil, high-quality*
1

pinch salt

2 ½ cups purple or red potatoes
8 oz. Barilla brand mini-penne pasta,

uncooked
2 tablespoons unsalted butter
1 ¼ cup fresh, small, thin green beans,

trimmed and cut in half or thirds
1 cup black olives, sliced
1 ¼ cups fresh pesto

Directions:

Combine all pesto ingredients in food processor and whip until creamy. Set aside.

Boil

the potatoes in lightly salted water just until fork tender. If your ranch market offers purple

potatoes, this will be the closest you can come to the fabulous Mugello potatoes of Tuscany. Red

potatoes work very nicely too.

Set potatoes aside to cool. Peel off skins and cut

potatoes into bite-sized cubes. Keep in refrigerator until 30 minutes prior to serving.



Cook pasta according to package directions. While pasta is cooking, bring your butter to a

foam in a large fry pan. When foaming, add your green beans and cook just until fork tender over

medium-high heat stirring constantly.

Drain pasta and then place back in warm pot.

Immediately add your room temperature cubed potatoes, olives, and green beans. Add your pesto

and toss well.

Transfer Pasta con Pesto to warm a serving dish and enjoy.

*

Splurge on some really fabulous olive oil! The secret for pesto success is the best olive oil. When

purchasing olive oil, never buy it in clear glass bottles. It spoils on the shelf under all the

exposure to light.

Serves 8

Recipe by: Diane DeFilipi

Let’s Go Cook Italian