Gemelli with Pesto, Potatoes, and Green Beans

Gemelli with Pesto, Potatoes, and Green Beans is a delightful Italian dish hailing from the Liguria region, known for its famous pesto sauce. This recipe combines the creaminess of red potatoes, the crispness of green beans, and the vibrant flavors of a homemade basil pesto, resulting in a harmonious and satisfying pasta dish. The addition of pine nuts, Parmesan cheese, and extra-virgin olive oil in the pesto brings out the essence of fresh basil, creating a luscious and aromatic sauce. Cooking the elements separately ensures perfectly cooked pasta, potatoes, and green beans, all coming together to create a delightful, foolproof meal.

SERVES 6

INGREDIENTS:

• ¼ cup pine nuts
• 3 garlic cloves, unpeeled
• 2 cups fresh basil leaves
• 1 ounce Parmesan cheese, grated (½ cup)
• 7 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• 12 ounces green beans, trimmed and cut into 1½-inch lengths
• 1 pound large red potatoes, peeled and cut into ½-inch pieces
• 1 pound gemelli pasta
• 2 tablespoons unsalted butter, cut into ½-inch pieces and chilled
• 1 tablespoon lemon juice

INSTRUCTIONS:

1. Toast the pine nuts and unpeeled garlic cloves in a 10-inch skillet over medium heat, stirring often, until the pine nuts turn golden and the garlic darkens slightly. This takes approximately 3 to 5 minutes. Transfer the toasted pine nuts and garlic to a bowl, let them cool slightly, then peel and chop the garlic. In a food processor, process the pine nuts, chopped garlic, basil leaves, grated Parmesan cheese, extra-virgin olive oil, and ½ teaspoon of salt until smooth, which should take about 1 minute. Set the pesto aside.
2. In the now-empty skillet, bring ½ cup of water and ¼ teaspoon of salt to a boil over medium heat. Add the trimmed and cut green beans, cover the skillet, and cook until the green beans become tender, which typically takes 5 to 8 minutes. Drain the green beans and transfer them to a rimmed baking sheet.
3. Meanwhile, in a large pot, bring 3 quarts of water to a boil. Add the peeled and cut red potatoes and 1 tablespoon of salt, then cook until the potatoes become tender but still hold their shape, which generally takes 9 to 12 minutes. Using a slotted spoon, transfer the cooked potatoes to the baking sheet with the green beans.
4. Add the gemelli pasta to the boiling water and cook, stirring often, until it reaches the al dente stage. Place a colander in a large bowl, then drain the gemelli pasta, reserving some of the cooking liquid.
5. Return the drained pasta to the pot and add the pesto, cooked potatoes, green beans, chilled butter, lemon juice, ¼ cup of the reserved cooking water, and ½ teaspoon of pepper. Stir vigorously with a rubber spatula until the sauce takes on a creamy appearance.
6. Season the dish with salt and pepper to taste, and add the remaining cooking water as needed to achieve your desired consistency. Serve the Gemelli with Pesto, Potatoes, and Green Beans, and savor the delightful blend of textures and flavors in this traditional Italian dish.

TIPS:

• Pesto Preparation: Toast the pine nuts and garlic in a skillet over medium heat until golden and aromatic. Be careful not to over-toast the pine nuts to avoid bitterness. Once cooled, peel and chop the garlic before processing it with the other pesto ingredients in a food processor until smooth.
• Pasta Substitution: If gemelli pasta is unavailable, feel free to use penne or rigatoni as a suitable substitute. The unique shape of gemelli, resembling twisted and braided pasta, allows the sauce to cling perfectly, but other short pasta varieties work well too.
• Choosing Potatoes: Opt for large red potatoes measuring 3 inches or more in diameter. Red potatoes are known for their creamy texture, which contributes to the richness of the sauce.
• Creamy Pesto Sauce: For a velvety and creamy pesto sauce, vigorously stir the pesto, potatoes, and green beans with a little reserved cooking water and butter until the sauce achieves a luscious consistency.
• Adjusting Consistency: After adding the pesto to the pasta, potatoes, and green beans, use the reserved cooking water to adjust the sauce’s consistency to your liking. This will help you achieve the desired creaminess without making it too thick or too runny.