BASIL VEGGIE LINGUINE
If you have extra pine nuts once you've made the pesto, store them in the freezer since they are perishable. Any leftover pesto can be frozen too. Make a double batch! Pesto in the middle of winter is a flavor burst of summer.
For the pesto:
2 cups fresh basil leaves, loosely packed
4 teaspoons minced garlic
2 tablespoons pine nuts
1/3 cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper, to taste
12 ounces linguine
Freshly ground black pepper, to taste
8 ounces green beans, cut into 1/4-inch pieces, blanched
8 ounces red new potatoes, cut into 1/4-inch dice, blanched
6 ripe plum tomatoes, cut into 1/4-inch dice
1/2 cup slivered basil leaves
1. Prepare the pesto. Combine the basil, garlic, and pine nuts in the bowl of a food processor. Process until chopped. With the motor running, slowly drizzle in the oil through the feed tube. Add the cheese and process until combined. Season with salt and pepper. A bit more oil may be added if the pesto seems too thick. Refrigerate covered until use (up to 3 days). Makes about 1 cup.
2. Shortly before serving, bring a large pot of salted water to a boil. Add the linguine and cook until it is al dente (just tender), 11 minutes. Drain well and transfer to a serving bowl. Toss with the reserved pesto sauce and season with pepper.
3. Sprinkle the green beans, potatoes, and tomatoes on top of the linguine and scatter with the slivered basil. Serve immediately, tossing at the table.
4 to 6 portions
