Rustic Genovese Basil Pesto Pasta
- 4 cups loosely packed fresh basil leaves
- 3 to 4 tbsp extra-virgin olive oil (or as needed)
- 2 to 3 cloves garlic, peeled and sliced thin
- 2 tbsp pine nuts, lightly toasted
- 2 tbsp (heaping full) Fontinella cheese or low-fat Parmesan cheese, grated
- Kosher salt, to taste
- 1 cup cherry tomatoes, halved
- 10 thyme sprigs
- Kosher salt and finely ground black pepper, to taste
- 1 1/2 tbsp extra-virgin olive oil
- 1 small russet potato, peeled
- 1 cup green beans, sliced
- 1/4-inch on the bias 12 oz whole-wheat pasta (Machamer recommends tagliatelle or fettuccine)
- Produce
- Basil, loosely packed fresh leaves (4 cups)
- Cherry tomatoes (1 cup)
- Garlic, thin (2 cloves)
- Green beans (1 cup)
- Pine nuts, lightly toasted (2 tbsp)
- Russet potato, small (1)
- Thyme, sprigs (10)
- Cooking & Baking
- Kosher salt (1)
- Kosher salt and finely ground black pepper (1)
- Olive oil, extra-virgin (4 1/2 tbsp)
- Other
- 2 tbsp (heaping full) Fontinella cheese or low-fat Parmesan cheese, grated
- 1/4-inch on the bias 12 oz whole-wheat pasta (Machamer recommends tagliatelle or fettuccine)
Preparation
Read recipe preparation on cleaneatingmag.com
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Published March 22, 2011 (1 year ago).
9 people saved this recipe.
