Bring eight cups of water to a boil in a large saucepan. Thinly slice 2 of the
Garlic (2 cloves)
into quarter inch slices, and set aside. Cut the
Red Creamer Potatoes (1 1/2 cups)
in half, then cut each half into four pieces.
Trim ends off the
Green Beans (1 1/2 cups)
and cut into one inch pieces. Set aside. Pick the
Fresh Basil (1 1/2 cups)
leaves from stems and discard stems. Set leaves aside.
onto a plate, and set aside. Juice lemon into a small bowl. Using a fork, remove seeds. Set juice aside.
When water reaches a boil, add potatoes and cook for two minutes.
Then, add sliced garlic and cook for an additional two minutes.
Spaghetti (6 oz)
to the saucepan and cook for nine minutes, stirring occasionally. In the last two minutes of cooking, add the green beans. In a colander, drain the pasta well and return to the saucepan.
To create the pesto, pour
Olive Oil (1/4 cup)
, basil leaves, half of the
Pine Nuts (2 Tbsp)
, the last clove of
Garlic (1 clove)
, one tablespoon of
Parmesan Cheese (2 Tbsp)
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
into the bowl of a food processor.
Blend until smooth.
Add the pesto to the pot with the pasta and vegetables and toss until well incorporated. Add the lemon juice and half of the zest. Toss.
Place the spaghetti in the center of two plates. Garnish with the remaining parmesan, pine nuts, and lemon zest.