Make It: Linguine With Pesto Genovese

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Chef Fabrizio Cercatore, co-owner of Hot Italian in midtown, hails from Italy, where he owns a restaurant near Genoa. Here, he shares his Italian restaurant’s traditional recipe for linguine with pesto Genovese, complete with green beans and potatoes.

2 cloves garlic, crushed
2 ounces pine nuts
1 1/2 cup grated Parmigiano-Reggiano
1 cup grated Pecorino Romano
2 bunches fresh Genovese basil, leaves only
1 1/2 cups extra virgin olive oil
1 small waxy potato, peeled and diced
10 green beans, trimmed and halved
2 tablespoons salt
1 pound linguine

Pulse the garlic in a food processor until finely chopped. Add 1½ ounces of the pine nuts, 1 cup of the Parmigiano-Reggiano, all the Pecorino Romano and the basil, and process until chopped. With the motor running, add the olive oil in a thin stream, using just enough to produce a creamy sauce. Set aside. Place the potatoes and green beans in a large pot of cold water over high heat. As soon as the water comes to a rolling boil, add the salt and return to a boil. Add the linguine and cook until al dente. Drain. In a large serving bowl, combine the pesto with the linguine, potatoes and green beans. Add the reserved pine nuts and Parmigiano-Reggiano, and toss gently. Serves 6.