Genovese Pasta Salad

This was pretty good. I subbed in feta for the parmesan, and I used a different pasta (couldn’t find gemelli). The kids picked out what they liked, but husband and I thought it was pretty good.

rating: 8.5

Genovese Pasta Salad
(Food Network magazine, July/Aug. 2017)



8 ounces green beans
olive oil
salt and pepper
1 pound small red-skinned potatoes, quartered
8 ounces gemelli
zest from 1 lemon
1/2 cup basil, chopped
1/2 cup pine nuts, toasted
shaved parmesan (I omitted)



Toss 8 ounces green beans with olive oil, salt and pepper on a baking sheet. Quarter 1 pound small red-skinned potatoes; toss with olive oil, salt and pepper on a separate baking sheet. Roast at 425 degrees F until the vegetables are browned, 15 minutes for the green beans and 25-30 minutes for the potatoes; let cool. Cool 8 ounces gemelli as the label directs. Drain, then toss with 1/4 cup olive oil and the zest of 1 lemon; let cool. Add the beans and potatoes, the juice of 1/2 lemon, 1/2 cup chopped basil and 1/4 cup toasted pine nuts; toss. Top with shaved parmesan.

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