Tagliatelle With Pesto Sauce

TAGLIATELLE WITH PESTO SAUCE Pesto is considered the most important and most famous uncooked sauce. Serve the potatoes and beans with the pasta to re-create the true Genoese style. 90 gm of basil 2 tbsp pine nuts 3 garlic cloves 4 tbsp grated parmesan cheese 125ml extra-virgin olive oil salt and freshly ground pepper 2 or 3 potatoes cut into pieces (optional) 155gm green beans, trimmed 400gm tagliatelle (Bavette) Place basil, garlic, pine nuts and 3 tbsp olive oil in a food processor or blender and process until well combined. With machine running, gradually add remaining oil. Transfer to a bowl and add parmesan cheese, and pepper to taste. (This sauce can be made with a mortar and pestle if desired.) Cook the beans and potatoes and prepare the tagliatelle according to directions until al dente. Drain the pasta and vegetables, dress with the pesto and serve as desired. SERVES 4.