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Gemelli with Genovese Pesto and Toasted Pine Nuts (Gemelli con Pesto Genovese e Pinoli Arrostiti)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 20 minutes

Servings: 4-6

Regions: Liguria

Wine pairing: Red

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Ingredients

1/4 lbs.green beans, trimmed, cut into 1-inch pieces (may substitute asparagus)
12 leavesfresh basil
1/4 cuppine nuts, divided
1/3 cup + 1 tsp.extra virgin olive oil, divided
1 clovegarlic
1 tsp.salt
1/8 tsp.freshly ground black pepper
2/3 cupfreshly grated Pecorino Romano cheese
1/2 cupfreshly grated Parmigiano Reggiano cheese
1 (16 oz.) boxBARILLA Gemelli


TOAST pine nuts in skillet over medium heat 4 to 5 minutes or until browned, stirring occasionally. Remove from skillet; set aside.
BOIL green beans in salted water about 5 minutes; drain and set aside.
PLACE basil, half of pine nuts, 1/3 cup olive oil, garlic and seasoning in blender or food processor; blend until creamy. Add the cheeses; continue blending until thickened.
HEAT remaining one teaspoon olive oil in small non-stick pan over medium heat. Add remaining pine nuts with a dash of salt; cook 3 to 4 minutes or until golden brown, stirring occasionally.
COOK Gemelli according to package directions; drain and return to pot.
ADD pesto and green beans into hot Gemelli. Transfer to serving platter; garnish with toasted pine nuts




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