Pesto Genovese with Green Beans, Roasted Tomatoes, Yukon Gold Potatoes, and Basil Burrata
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Italian
Serves: 4-6
Ingredients
  • 2 pints cherry or grape tomatoes, cut in half and tossed with a few tablespoons basil-garlic olive oil
  • ¾ cup pine nuts, lightly toasted (divided use)
  • 1 large Yukon Gold potato, scrubbed (or peeled) and cubed
  • ½ lb. stringless green beans, stem tips removed and cut into two-inch lengths
  • 12 ounces penne
  • 3 cups fresh basil leaves
  • 3–4 garlic cloves, pressed
  • Sea salt
  • About ½ cup extra virgin olive oil
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons unsalted butter, softened
  • 2 balls UAV basil burrata, drained
  • Freshly ground black pepper
Instructions
  1. Line a sheet pan with non-stick aluminum foil or a silicone liner for easy clean up. Cut cherry or grape tomatoes in half, toss with basil-garlic olive oil, and bake in a 400 F oven while everything else is cooking on your cooktop.
  2. Take the burrata out of the fridge so that it is at room temperature.
  3. Toast the pine nuts in a small skillet over low heat while your pot of pasta water is heating and you're prepping the Yukon Gold potatoes and green beans. Keep an eye on them to make sure they don't burn! When they are just barely golden, set them aside to cool. Measure out ½ cup, and leave the rest in the small skillet.
  4. Once the pot of water is at a roiling boil, add two tablespoons of salt, and put the cubed potatoes in the metal steamer insert. Depending on the size of my potato cubes, I steam the potatoes for about 6-7 minutes. When the potatoes are tender, but not falling apart, remove the steamer insert with the potatoes and place the potatoes in your colander. Cover with some ice to stop the cooking.
  5. Bring the water back to a roilling boil, and add the penne. Since the penne will take about 12-13 minutes (check your package directions), set the timer for about 7minutes before adding the green beans. Set the timer for another 4-5 minutes.
  6. While the green beans and penne are cooking, put basil leaves in the food processor, along with the pressed garlic cloves, ½ cup of pine nuts and a pinch of salt. Pulse 5-6 times and scrap down the sides.
  7. Drizzle in the olive oil and continue pulsing, stopping several times to scrap down the sides of the food processor until the pesto is well-blended and smooth.
  8. Remove the tomatoes that have been roasting in the oven and let them cool on a wire rack.
  9. Check both the penne and green beans to make sure they are done to your liking, and remove a cup of water from the pasta pot.
  10. Carefully dump the contents of the pasta pot onto the cooled potatoes in the colander, and quickly put everything back in the still very hot pasta pot.
  11. Add the pesto, unsalted butter, parmesan and begin stirring, adding some of the pasta water so that the pesto coats the penne like silk.
  12. Add the roasted tomatoes and the balance of the toasted pine nuts, and divide into serving bowls.
  13. Top each portion with a dollop of the basil burrata, followed by freshly grated black pepper.
Notes
© 2021 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/pesto-genovese-with-green-beans-roasted-tomatoes-yukon-gold-potatoes-and-basil-burrata/