Genius. Very.
And then I noticed that, unlike in some versions of this classic pesto pasta from Liguria, the recipe Jenkins published inthe pasta in a well-timed swim. In go the potato slices first, then the green beans, and then the pasta. After bubbling together, they’re hauled out to mingle with pesto and then, in short order, your mouth.“Pasta with pesto, with a slice of potato. I once ate pasta with pesto at a good restaurant in Genoa, the potato was included.
“You’re not going to do it with something like eggplant,” Jenkins then said. “Because I think boiled eggplant is one of the worst foods in the world. But any kind of green!”, I was curious about the potential inexactness of the method. What if the only green beans you could find were quite fat and squeaky ? The potatoes starchier, the pasta a thick linguine instead of the traditional trenette?
“For the potatoes, it doesn’t matter, as long as they’re done—it’s okay if they break up a little. The green beans,” she admitted, “you don’t want to be soggy.” But even that depends on personal taste.
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