Tagliatelle with Pistachio Pesto, String Beans, and Cherry Tomatoes

Name: Tagliatelle with Pistachio Pesto, String Beans, and Cherry Tomatoes
Yield: Serves 4
Ingredients: Fresh Pasta Dough (page 249) or 8 ounces store-bought fresh tagliatelle; Semolina flour, if using fresh dough; 1 pint cherry tomatoes, halved; Kosher salt; 1 small garlic clove, very thinly sliced; Extra-virgin olive oil; 4 fresh basil leaves, torn, plus more for garnish; 8 ounces green and/or wax beans, trimmed and cut into 1-inch pieces; Pistachio Pesto (recipe follows); 1-ounce block Parmigiano-Reggiano cheese; Freshly ground black pepper; 3 cups packed fresh basil leaves; 1 small garlic clove; 1 fresh green Thai chile, stemmed, seeded, and chopped; 8 (3-inch) strips fresh lemon zest (removed with a vegetable peeler); 1 cup extra-virgin olive oil; 1 teaspoon kosher salt; 1 cup shelled unsalted pistachios, lightly toasted; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; (makes about 1 1/4 cups)

January 24, 2012

This pasta dish pairs creamy with crunchy, tart with sweet. Summer string beans also offer a little crunch to balance the juiciness of the tomatoes. I especially like using orange Sunbursts from my garden.

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