Capellini al Pesto

August 17, 2017

This recipe reminds me of my first trip to Genova as a young man, we had lunch before I embarked on my first job as a bartender aboard the Greek liner Athena. It was a great summer time recipe - very light, I used to enjoy it on Sundays before going to the watch the soccer games on tv in the mess hall on the ship.

• 1 lb capellini
• 6 oz pesto sauce
• 6 oz green beans
• 2 oz pine nuts
• 2 medium potatoes peeled and diced
• 2 cloves of garlic
• 2 oz pine nuts
• 2 oz butter
• 2 oz romano
• 2 oz olive oil
• Basil leaves to garnish

• Peel skin off of the potatoes and dice • Blanch the potatoes and green beans in boiling water, (don’t boil too much, you still want them to be firm - should take about 6 minutes) • Remove the potatoes and green beans from the water and set aside - keep the same water in the pot for cooking the pasta. • Begin boiling the water again and add the pasta • Add oil in a skillet over medium heat, then add the pesto, and garlic • When it comes to a light simmer add the butter, pepper, beans and potatoes. • Add the fresh pasta directly from the pot with tongs into the skillet with the sauce (it’s okay that water is being added) • Add romano to the skillet and toss everything together. • Plate the pasta and sprinkle the pine nuts on top • Add a clove of fresh basil as a garnish

Nutritions

Calories
424

Sodium
262mg
10% DV

Fat
33g
51% DV

Protein
8g
16% DV

Carbs
9g
3% DV

Fiber
2g
10% DV