Pesto Pasta Salad with Potatoes and Green Beans

Dean and Deluca

Ingredients

• 1 lb. Penne pasta, boiled and drained
• 1 lb. Baby red potatoes, quartered, steamed and cooled
• 1 lb. Green beans, stem ends removed, steamed and cooled
• 2 1/2 Cups Fresh Basil leaves, washed and dried
• 5 T Pine nuts, toasted
• 5 t minced garlic
• 1 C Extra Virgin Olive Oil
• 5 T Parmigiano- Reggiano cheese, grated
• 5 T Pecorino Romano cheese, grated
• Goat cheese (for garnish)
• Salt and pepper to taste

Instructions
Combine basil, pine nuts and garlic in food processor. Pulse until coarse paste is formed. With motor running, add olive oil over course of 5 seconds. Place sauce in bowl and stir in cheeses and salt. Combine sauce with first three ingredients, mix and adjust seasonings. Top with a sprinkling of goat cheese and sprig of fresh basil.