The Essential New York Times Cookbook: Classic Recipes for a New Century
Trenette, Fagiolini e Patate al Pesto (Pasta, Green Beans and Potatoes with Pesto)
Page 331
Cuisine: Italian | Course Type: Main Courses
(1 review)
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Recipe Reviews
kateq from annapolis, md
This is such a knockout dish! I first ate it in Italy and loved it and was so delighted to discover this recipe in the Times. If you like pesto, you must try this--and don't be put off by the the combo of pasta and potato (quite common in Bologna and other places in Italy). It isn't a heavy dish. The pesto and the beans make it light and beautiful. Just don't overdo the cheese or the salt.
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