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Trenette El Paso (Pesto, Ricotta, Beans and Potatoes) Recipe

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This recipe for Trenette El Paso (Pesto, Ricotta, Beans and Potatoes), by , is from The DeGregori Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne O'Brien

Category:
Category:

Ingredients:  
Ingredients:  
Pesto (See Recipe)
pound baby red potatoes
pound haricots verts
1 pound trenette pasta or linguine fini

Directions:
Directions:
Bring a large pan of salted water to the boil, add the potato cubes and cook for 46 minutes until tender. Using a slotted spoon, scoop out the potato chunks and transfer to a plate to cool slightly. Add the pasta to the potato cooking water and cook according to the packet instruction, but reducing the time by 1 minute. About 2 minutes before the end of the cooking time, add the green beans. Place the pesto in a large bowl, then, once the pasta and beans are cooked, drain them, reserving some of the cooking water. Tip the pasta and beans into the pesto, along with the potatoes and gently mix everything together to coat. Use a little of the cooking water to loosen the sauce, if necessary. Check the seasoning again, then serve.
Jeanne's El Paso style: toss with Ricotta just before serving

Personal Notes:
Personal Notes:
Mama DeGregori used a very thin green bean when making Trenette al Pesto. Jeanne lives in El Paso where she raised her 5 children, with her husband Bob O'Brien, now deceased.

 

 

 

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