Linguine With Green Bean Pesto
|Water||1 1⁄2 Cup (24 tbs)|
|Green beans||1 Pound, trimmed|
|Packed basil leaves||1⁄2 Cup (8 tbs)|
|Packed parsley sprigs||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), sliced|
|White wine or water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1 In a large saucepan, bringthewaterand salttoa boil over moderate heat.
Add the green beans, cover, and cook for 8 minutes or until tender.
Let cool slightly but do not drain.
Transfer the green beans and their cooking waterto a food processor.
Add the basil, parsley, garlic, wine, lemon juice, oil, and pepper.
Whirl for 1 minute or until pureed.
Return to the saucepan and rewarm over low heat, adding a little water if the sauce seems too thick.
2 Meanwhile, bring a stockpot of unsalted water to a boil.
Add the linguine and cook for 8 minutes or until tender but still firm to the bite.
Drain and transfer to a heated serving bowl.
Add the sauce and toss until coated.