Pasta with pesto, potatoes, and green beans from Cook's Illustrated Magazine, Jul/Aug 2013 (page 15)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 28, 2018

    My pine nuts were already toasted and garlic peeled, so I did not toast the garlic, but used 3 very small cloves raw garlic. I didn't read carefully and only saved 3/4 cup pasta cooking water, so that's all I added to the sauce, along with a few tablespoons of very hot water. It seemed like enough, as the sauce did get creamy. I am not sure why this recipe calls for large potato slices, as smaller pieces would be more similar in shape to the pasta and green beans. I'd say use whatever potato shape you want, adjusting the cooking time accordingly. The pasta was very flavorful.

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