Luca Pesto Pasta

Ingredients:

• 45 basil leaves

• 2 cloves garlic

• 1/4 teaspoon salt

• 8 Tablespoons Parmesan cheese, grated

• 1/4 cup pine nuts

• 1/2 cup extra virgin olive oil

• 1/4 pound fresh green beans

• 1 large yellow potato

• 1 pound dried pasta

Tools Needed:

• 1 food processor

• 1 set measuring spoons

• 1 liquid measuring cup

• 1 set dry measuring cups

• 1 cheese grater

• 1 large bowl

• 1 cutting board

• 1 Chef’s knife

• 1 stockpot

• 1 strainer

• 1 large serving spoon

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Steps:

Pesto

1. Pull basil leaves off the stems, peel garlic, set aside.

2. Measure olive oil and pine nuts, and set aside.

3. Grate parmesan cheese and set aside.

4. Add the peeled garlic, basil leaves, and 1/8 tsp of salt (a pinch) into the food processor. Run on medium speed for 10 to 15 seconds or until garlic is in small pieces.

5. Pour in 1/4 cup of olive oil and mix for another 5 to 10 seconds.

6. Add in the pine nuts, grated parmesan cheese and remaining olive oil. Run the food processor on high until the pesto has a smooth, thick, and creamy consistency.

7. Add the pesto to the large bowl and set aside.

Pasta, Potato, and Green Beans

1. Fill the stockpot with water and add 1/8 tsp of salt (a pinch). Boil water on medium-high heat.

2. Snap off the ends of the green beans and discard. Snap the green beans into 1-inch pieces. Cut the potato into 1-inch cubes.

3. Once the water is boiling, add the pasta, cubed potato, and green beans. Cook for 8 to 10 minutes or until pasta is “al dente” (cooked, but not soft). Follow the instructions on the pasta package for cook time.

4. Once the pasta is cooked, strain the pasta and vegetables.

5. Add the cooked pasta, potatoes, and green beans to the bowl with pesto. Mix well and serve hot!

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