Fresh Pasta with Arugula Pesto, Fingerling Potatoes  & Green Beans

Fresh Pasta with Arugula Pesto, Fingerling Potatoes

& Green Beans

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From the Test Kitchen

The word pesto comes from the Italian word “pestare” which means to crush or pound, since pesto is traditionally made in a mortar and pestle. Here the pesto is made with arugula instead of the usual basil in this take on a dish called “Trenette al Pesto” from Italy’s northwest region of Liguria.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Fresh Pasta with Arugula Pesto, Fingerling Potatoes  & Green Beans
Title
  • 6 oz Fingerling Potatoes
  • 3 oz Green Beans
  • 1 clove Garlic
  • 3 oz Baby Arugula
  • 1½ Tbsps Pine Nuts
  • 8 oz Fresh Tagliatelle
  • ¼ cup Parmesan Cheese
Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Slice the potatoes horizontally into discs. Trim the green beans and cut them into 1-inch pieces. Peel and finely chop the garlic, then, using the side of a knife, mash it into a paste. Very finely chop the arugula with the pine nuts.
Make the pesto:
2 Make the pesto:
While the water comes to a boil, in a large bowl, combine the arugula and pine nut mixture, the garlic paste, and the Parmesan cheese. Drizzle in olive oil and whisk until it resembles a loose paste. Season with salt and pepper to taste.
Cook the green beans & potatoes:
3 Cook the green beans & potatoes:
When the water comes to a boil, add the potatoes to the pot. Boil for 3 minutes, then add the green beans and boil 3 minutes longer, or until both vegetables are tender when pierced with a fork. With a slotted spoon, transfer them to the bowl with the pesto.
Cook the pasta:
4 Cook the pasta:
Add the pasta to the same pot of boiling water. Cook 2 minutes or until al dente. Drain the pasta, then add it to the bowl with the green beans, potatoes, and pesto. Toss everything together until well coated with the pesto.
Plate the dish:
5 Plate the dish:
Divide the pasta with potatoes and green beans between two plates. Buon appetito!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Slice the potatoes horizontally into discs. Trim the green beans and cut them into 1-inch pieces. Peel and finely chop the garlic, then, using the side of a knife, mash it into a paste. Very finely chop the arugula with the pine nuts.
2 Make the pesto:
While the water comes to a boil, in a large bowl, combine the arugula and pine nut mixture, the garlic paste, and the Parmesan cheese. Drizzle in olive oil and whisk until it resembles a loose paste. Season with salt and pepper to taste.
Make the pesto:
Cook the green beans & potatoes:
3 Cook the green beans & potatoes:
When the water comes to a boil, add the potatoes to the pot. Boil for 3 minutes, then add the green beans and boil 3 minutes longer, or until both vegetables are tender when pierced with a fork. With a slotted spoon, transfer them to the bowl with the pesto.
4 Cook the pasta:
Add the pasta to the same pot of boiling water. Cook 2 minutes or until al dente. Drain the pasta, then add it to the bowl with the green beans, potatoes, and pesto. Toss everything together until well coated with the pesto.
Cook the pasta:
Plate the dish:
5 Plate the dish:
Divide the pasta with potatoes and green beans between two plates. Buon appetito!
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