Having picked up some new green beans at the RO Farmer's Market this morning and having participated in making some homemade pesto*, I suggested that we might try a pasta with green beans and pesto dish for dinner. No, no, said the Irish/Austrian roommate, no, no.
OK, says I. I'll just check Marcella Hazan's Essentials to see if she has any green bean and pasta recipes. She does.
"When serving pesto on spaghetti or noodles, the full Genoese treatment calls for the addition of boiled new potatoes and green beans. When all its components are right, there is no single dish more delicious in the entire Italian pasta repertory."
We collaborated on making the meal and both of us did our jobs well. It was tasty indeed.
*Our pesto was made with fresh basil from the garden, walnuts, parmesan reggiano, olive oil, garlic and salt.
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