[cooked-sharing]
Ingredients
Directions
Toast pine nuts and garlic in 10-inch skillet over medium heat, stirring frequently until pine nuts are golden and fragrant and garlic darkens slightly, 3 to 5 minutes.
5 Minutes
Transfer to bowl and let cool.
Peel garlic and coarsely chop; return to bowl.
Bring 3 quarts water to boil in large pot and add potatoes and 1 TBSP salt and cook until potatoes are tender but still hold their shape, 9 to 12 minutes.
12 Minutes
Using a slotted spoon, transfer potatoes to rimmed baking sheet (DO NOT DISCARD WATER!)
Meanwhile, 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.
8 Minutes
Drain green beans and transfer to sheet pan with potatoes.
Process basil, parmigiano, oil, pine nuts, garlic, and 1/2 tsp salt in food processor until smooth, about 1 minute.
1 Minute
Bring potato cooking water back to boil, add pasta, and cook, stirring often, until al dente.
Set colander in large bowl.
Drain pasta in colander and return pasta to pot, reserving cooking water in bowl.
Add butter, lemon juice, potatoes and green beans, pesto, 1 1/2 cups reserved cooking water, and 1/2 tsp pepper to pot and stir vigorously with rubber spatula until sauce takes on creamy appearance. Adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste.
Serve immediately
Ingredients
Directions
Toast pine nuts and garlic in 10-inch skillet over medium heat, stirring frequently until pine nuts are golden and fragrant and garlic darkens slightly, 3 to 5 minutes.
5 Minutes
Transfer to bowl and let cool.
Peel garlic and coarsely chop; return to bowl.
Bring 3 quarts water to boil in large pot and add potatoes and 1 TBSP salt and cook until potatoes are tender but still hold their shape, 9 to 12 minutes.
12 Minutes
Using a slotted spoon, transfer potatoes to rimmed baking sheet (DO NOT DISCARD WATER!)
Meanwhile, 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.
8 Minutes
Drain green beans and transfer to sheet pan with potatoes.
Process basil, parmigiano, oil, pine nuts, garlic, and 1/2 tsp salt in food processor until smooth, about 1 minute.
1 Minute
Bring potato cooking water back to boil, add pasta, and cook, stirring often, until al dente.
Set colander in large bowl.
Drain pasta in colander and return pasta to pot, reserving cooking water in bowl.
Add butter, lemon juice, potatoes and green beans, pesto, 1 1/2 cups reserved cooking water, and 1/2 tsp pepper to pot and stir vigorously with rubber spatula until sauce takes on creamy appearance. Adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste.
Serve immediately