Linguine with Frenched Green Beans and Parsley Pesto
|Fresh green beans||8 Ounce, trimmed and sliced lengthwise into thin slivers|
|Loosely packed fresh italian parsley||2 Cup (32 tbs) (Or Flatleaf Variety)|
|Fresh basil leaves||10 Large|
|Garlic clove||1 Small, trimmed and peeled|
|Light flavored extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Sea salt||1⁄2 Teaspoon|
|Cayenne||1 Pinch (Or More)|
|Freshly grated pecorino romano||1⁄2 Cup (8 tbs) (Plus More To Pass At The Table)|
|Dried linguine||8 Ounce|
1. Cook the green beans in boiling salted water until tender. They should yield easily under the pressure of your teeth. Drain in a colander and set aside next to the sink to await the pasta.
2. Bring a large pot of water to a boil for the pasta.
3. Whirl the parsley, basil, garlic, olive oil, salt, and cayenne in a blender until you have a chunky puree. Pour into a warmed, but not hot, serving bowl. Stir in 1/2 cup Pecorino Romano.
4. Generously salt the pasta water and drop in the linguine. Cook, stirring often, until al dente. Reserve about 1 cup of the cooking water, then pour the remaining water and pasta into the colander over the beans. This will warm the beans if they have cooled. Transfer the pasta and beans to the serving bowl and toss with the sauce and cheese. Add enough reserved cooking water, a tablespoon at a time, to loosen the pesto. There should be a small puddle of sauce on the bottom of the bowl. Serve right away with extra Pecorino Romano passed at the table.