Tre Stelle® Pasta Geneovese with Garlic Chips
A traditional Italian recipe that combines pasta and pesto with green beans and potatoes - an added kick are thinly sliced fragrant garlic chips.Prep Time:
20 minutes Ready In:
1 hour or less Serves:
Makes 4 servings
Garlic Chips: 8 cloves garlic, peeled and thinly sliced 2 tbsp | 30 mL olive oil sprinkle of salt Pesto: 3 cups | 375 mL fresh basil, torn from stems, washed and dried 2 cloves garlic, minced 1 cup | 250 mL Tre Stelle® Grana Padano Cheese, grated 1/4 cup | 50 mL pine nuts (optional) 1/2 cup | 125 mL olive oil 1 medium Yukon Gold potato, peeled and cut into 1/2” cubes 1 cup | 250 mL fresh or frozen green beans 1 lb your favourite pasta ~ we used ‘Capellini’ Additional Tre Stelle® Grana Padano for garnish, if desired.
Garlic Chips: In a small skillet add oil and fry garlic slices until golden, being extra careful not to burn. Remove from heat and drain on paper towels, sprinkle with salt. Pesto: In a food processor or blender, combine basil, garlic, Grana Padano, pine nuts and olive oil. Whirl until smooth. Set aside, or refrigerate until ready to use. In a large pot of boiling salted water, add potato cubes and beans; cook for 5 minutes, add pasta to the same pot and cook until pasta is al dente. Remove from heat and drain. Add sufficient amounts of pesto sauce and combine gently. Sprinkle with garlic chips and additional Grana Padano if desired.