- Cook Time
- Prep Time
- 4 to 6Servings
- 3 cloves garlic
- 1/2 cup walnuts
- 1/2 cup Parmesan cheese, grated
- 1 cup basil leaves
- 1/2 cup extra-virgin olive oil
- 12 Yukon gold baby potatoes
- 1/2 pound French green beans
- 1 package linguine pasta
- Coarse salt and cracked black pepper
For pesto, place garlic, walnuts, Parmesan cheese, and basil in the bowl of a food processor and pulse until puréed. With food processor running, gradually add olive oil until emulsified. Set aside.
In a large pot, bring potatoes to a boil until slightly tender, about 5 minutes. In the same pot, with potatoes, add pasta and continue cooking another 7 minutes. Add green beans to the pot and cook another 2 minutes. Remove from heat and drain, reserving 1 cup liquid. Toss with pesto and serve immediately. Season with salt and pepper; serve immediately.