Pasta with Pesto, Potatoes and Green Beans

Pasta with Pesto, Potatoes and Green Beans
by Susie Heller
Simple Feast

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Serves 4
45 minutes total time
35 minutes active time
Intermediate

It may seem unusual to combine potatoes with pasta, but this is a classic Ligurian dish.  The pesto can be made ahead and refrigerated (with a light film of olive oil poured over the top) for a day or two or frozen, but I like to add the cheese shortly before serving. If the pesto has been stored, just stir the cheese in by hand.

Ingredients
2 cups packed basil leaves
2 cloves peeled garlic
¼ cup toasted pine nuts
½ cup extra virgin olive oil, preferably Ligurian
½ cup grated Parmesan cheese plus a small chunk for garnishing
Kosher salt and freshly ground black pepper
6 ounces haricot vert or green beans
8 ounces red skinned potatoes, peeled
8 ounces penne pasta
Lemon, optional

Directions
Bring a pot of water to a boil and make an ice water bath.

Add the basil leaves to the water and blanch for about 30 seconds. Remove the basil with a skimmer and plunge into the ice water to chill. After about 1 minute, remove the basil, squeeze dry and roughly chop.

Put the garlic, pine nuts, basil and olive oil in a blender. Blend to combine, but keep some texture to it to the mixture. Add the Parmesan and pulse to incorporate. Season to taste with salt and pepper.

Bring a large pasta pot, preferably with a strainer insert, of salted water to a boil. Dice the potatoes into a ½-inch dice. Add the potatoes and cook until tender, about 8 minutes. Using a skimmer, remove the potatoes and set aside.

Cut the beans on the diagonal to the approximate size of the penne pasta. Add the green beans to the water and cook until tender. Remove and set aside.  Add the pasta to the water and cook until tender.

Remove and reserve about 1 cup of the pasta water. Drain the pasta.

Put the pasta in a large skillet.  Stir in enough pesto to coat (you may have extra pesto), adding small amounts of the pasta water as necessary,  to reach the right consistency to coat the pasta. Stir in the beans and potatoes. Season to taste with salt, pepper and lemon juice.

Spoon into the serving bowls. Using a vegetable peeler, garnish the pasta with shavings of Parmesan cheese.

Equipment
Skimmer
Blender
Rasp grater
Multi
Tongs
Vegetable peeler

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Butter Lettuce Salad with Roasted Garlic Yogurt Dressing

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Butter Lettuce Herb Salad with Roasted Garlic Yogurt Dressing
Simple Feast

Serves 4
75 minutes total time
25 minutes active time
Easy

In our garden, we have a big stone raised bed filled with herbs, so I like to make this dressing with whatever is growing out there.

Ingredients
Roasted Garlic Yogurt Dressing
Extra-virgin olive oil
1 large head garlic, cut in half horizontally
2 tablespoons apple cider vinegar
Kosher salt
Freshly ground black pepper
1 cup Greek yogurt

Salad
2 tablespoons chopped chives
2 tablespoons flat-leaf parsley leaves
1 tablespoon tarragon leaves
2 heads butter lettuce
Maldon salt

Directions
For the Roasted Garlic Yogurt Dressing

Preheat the oven to 400˚F.

Make a small package for the garlic out of aluminum foil and set in a small baking dish. Pour 1 ½ tablespoons of oil in the bottom of the package. Dip the cut side of the garlic in the oil and place cut side up on the foil. Drizzle ½ tablespoon of oil over the top of the garlic. Wrap the foil around the garlic to encase completely. Roast in the oven for 40 minutes. Remove from the oven and cool, still wrapped in the foil, for 10 minutes.

Open the package and press the softened cloves and any oil through a fine-mesh strainer into the food processor. (If there wasn’t much oil remaining in the package add a little olive oil.) Add the vinegar, ½ teaspoon of salt, ¼ teaspoon of pepper. Add the yogurt and pulse until combined and creamy. You may need to add 1 to 2 teaspoons of water if the dressing is too thick. This makes about 1 1/3 cups of dressing. Refrigerate in an airtight container for up to 4 days.

For the Salad

Separate the lettuce leaves. Wash and dry well.

Put the lettuce leaves in a large salad bowl. Drizzle in enough dressing to lightly coat the leaves. Toss and then add additional dressing as desired.

To serve family style, arrange the largest leaves around the edge of a serving bowl and working towards the center, decrease the size of the leaves to recreate the look of the whole head of lettuce.

Scatter the herbs over the top, and sprinkle with a bit of Maldon salt.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

Equipment
Salad spinner
Food processor
Small fine-mesh strainer

Strawberry Rose “Ice Cream”

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Strawberry Rose Ice Cream
by Amanda Chantal Bacon
Simple Feast

15 minutes total time
15 minutes active time
Easy
Serves 4

This is one fast and easy dessert. Throw frozen strawberries in a blender, add coconut
cream and you’ve got a healthy alternative to ice cream. Mmmmm!

Ingredients
1 pound frozen strawberries
½ cup coconut cream
3 tablespoons honey
1 ½ teaspoons rose water

Directions
Combine all the ingredients in a high-powered blender. Blend and use the tamper to push the strawberries and aggressively blend the ingredients to a puree, about 3 minutes. Scoop out of the blender into cones or bowls and eat immediately. This ice cream does not have the same texture if it is stored in the freezer, however if you, you can regain the creamy texture by blending it again.

Amanda Chantal Bacon is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

Equipment Needed
Blender with taper
Ice Cream Scoop (optional)