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February 13, 2005
Pasta with Pesto, Broccoli, and Potatoes
4 yukon gold potatoes, peeled (about 1/2 pound)
1/3 pound broccoli, cut into 2-inch pieces
1/3 pound green beans
1/2 bunch asparagus
1/2 cup peas
1 pound linguine
1 cup Classic Pesto (see recipe), or Armanino's brand Pesto
Freshly grated Parmesan cheese
1/4 cup pine nuts
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Using slotted spoon, transfer potatoes to cutting board; return water to boil. Add broccoli, beans, and asparagus cook 5 minutes (add peas during last minute of cooking). Using slotted spoon, transfer broccoli to large bowl; return water to boil. Add linguine and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Cut potatoes into small chunks. Add potatoes, pasta, and pesto to broccoli and toss, adding reserved cooking water by tablespoonfuls to moisten if necessary. Season with salt and pepper, if desired. Serve, passing cheese separately.
Makes 6 servings.
Posted by carcharhinid at February 13, 2005 02:57 PM