Ingredients
Pesto 2 tightly packed cups stemless fresh basil leaves 2 Tbsp. pine nuts 3 cloves garlic, peeled and chopped ~ Coarse salt ½ cup mild extra-virgin olive oil ½ cup grated Parmigiano-Reggiano Trofie 3 cups flour, plus extra to work with 1 tsp. salt 1¼ cups water Vegetables ½ lb. haricots verts or small string beans, trimmed and cut into 2-inch pieces 5 new potatoes, peeledDescription
Pesto 2 Tightly Packed Cups Stemless Fresh Basil Leaves 2 Tbsp. Pine Nuts 3 Cloves Garlic, Peeled And Chopped ~ Coarse Salt ½ Cup Mil
Culinate
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