Spaghettini Integrali Al Pesto (or Gf Linguini) Recipe

Bring a large pot of water to a rolling boil. Salt generously (about 1–1.5 tablespoons kosher salt per 4–6 quarts water) so the water tastes like the sea.

Add the peeled, diced potatoes to the boiling water and cook for 6 minutes.

Add the trimmed green beans to the same pot with the potatoes and continue to cook for 3–4 minutes, until potatoes are tender when pierced with a knife and green beans are bright and just tender-crisp.

Remove 1 cup (or up to 1½ cups) of the cooking water and set aside for the sauce. Using a slotted spoon or spider, transfer the potatoes and green beans to a bowl and keep warm.

Return the pot to a rolling boil and add the spaghettini (or gluten-free linguini). Cook according to package directions for al dente (usually 7–9 minutes for whole wheat spaghettini; GF times vary). Stir occasionally to prevent sticking.

When pasta is al dente, reserve another 1/2 cup of cooking water if needed, then drain pasta, giving it a quick shake. Do not rinse.

While water is heating (or while pasta cooks), make the pesto. In a food processor, combine basil leaves, pine nuts, garlic cloves, kosher salt, and black pepper. Pulse until coarsely chopped.

With the processor running, slowly stream in the olive oil until emulsified and smooth, scraping down the sides as needed.

Stop and add the grated Parmigiano-Reggiano; pulse just until incorporated. Taste and adjust salt and pepper. If pesto is too thick, loosen with 1–2 tablespoons of reserved pasta water.

For a vegan pesto, omit pine nuts and Parmigiano. In the food processor combine basil, nuts (cashews or almonds), garlic, nutritional yeast, salt and pepper. Pulse then stream in olive oil until smooth. Adjust thickness with reserved pasta water.

Return the drained hot pasta to the empty warm pot or a large mixing bowl.

Add the reserved potatoes and green beans back to the pasta.

Add 3/4 cup of the prepared pesto (more or less to taste) to the pasta and vegetables. Toss gently to combine. If the mixture seems dry, add reserved pasta water 1–2 tablespoons at a time until the sauce coats the pasta and vegetables smoothly.

Drizzle with the finishing 2 tablespoons extra-virgin olive oil and toss lightly. Taste and adjust seasoning with sea salt and freshly ground black pepper.

Divide into 4 portions and serve immediately. Offer additional grated Parmigiano-Reggiano or extra vegan toppings at the table if desired.