For balsamic pesto: 2 cups fresh basil leaves, packed 1/2 cup parmesan cheese, grated 2 Tablespoons pine nuts 1 garlic clove, crushed 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup olive oil 2 Tablespoons balsamic vinegar
For pasta: 12 ounces green beans, cut into 1" pieces 4 new potatoes, unpeeled and cut into 1/2" cubes 1 pound gf fettuccine pasta Salt and pepper to taste
For pesto: In a food processor combine basil, parmesan cheese, pine nuts, garlic, salt and pepper until blended. With the motor running, add oil in a steady stream through food tube until smooth. Add vinegar and pulse until all is blended.
In a medium saucepan bring salted water to a boil over high heat. Add green beans and cook until just tender. Transfer beans to a bowl of ice water to halt cooking process. Add potatoes to boiling water and cook until just tender. Place potatoes in ice water with beans.
Cook fettuccine according to package instructions. Drain, reserving about 1/2 cup of water. Return pasta and vegetables to pan, add pesto and toss. If necessary, add reserved water for a creamy consistency.
Season to taste with salt and pepper and serve.
We used Tinkyada's fettuccini pasta for this recipe.