'The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make, especially now that pesto is made with a food processor instead of a mortar and pestle.'
I have made a similar recipe, but the potatoes were removed from the water before adding the beans, which were then removed before adding the pasta . The potatoes held together better. Also I reluctantly added the"2 tablespoons of salt" and I should have followed my instincts. All I could taste was salt. I didn't mind the broken/mushier potatoes, but overall, this one isn't as good as the one from Cooks Illustrated. Sorry....
Her variation was to add ricotta to the pesto with a little water from the pasta to reach a creamy consistency, then toss with the pasta! You have to try this! None of my friends/acquaintances throughout the years had ever heard of something as crazy as having potatoes with pasta, so I was happy to see this. Every once in awhile I’ll do a “cheat” version with store bought pesto - but, of course, I have never found one that’s as good as my grandfather’s.
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