Gemelli with Pesto, Potatoes, and Green Beans

Updated at: Thu, 17 Aug 2023 00:15:58 GMT

Step 1

Toast pine nuts and garlic in 10 inch skillet over medium heat, stirring often, until pine nuts are golden and garlic darkens slightly, 3 to 5 minutes. Transfer to bowl, let cool slightly, then peel and chop the garlic. Process pine nuts, garlic, basil, parmesan, oil, and 1/2 tsp salt in food processor until smooth, about 1 minute; set aside.

Step 2

Bring 1/2 cup water and 1/4 tsp salt to boil in now empty skillet over medium heat. Add green beans, cover, and cook until tender, 5 to 8 minutes. Drain green beans and transfer to rimmed baking sheet.

Step 3

Meanwhile, bring 3 qts water to boil in a large pot. Add potatoes and 1 tbsp salt and cook until potatoes are tender but still hold their shape, 9 to 12 minutes. Using slotted spoon, transfer potatoes to sheet with beans.

Step 4

Add pasta to boiling water and cook, stirring often, until al dente. Set colander in large bowl. Drain gemelli, reserving cooking liquid, then return pasta to pot. Add pesto, potatoes and green beans, butter, lemon juice, 1/4 cup reserved cooking water, and 1/2 tsp pepper and stir vigorously with rubber spatula until sauce takes on a creamy appearance. Season with salt and pepper to taste, and add remaining cooking water as needed to adjust consistency. Serve.

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