Linguine with Frenched Green Beans and Parsley Pesto
In 1980, pesto was basically unknown,” Recalls Johanne Killen, a member of the very first class of Best New Chefs back in 1988. “The summer before we opened, we contracted a farmer in Little Compton to grow a field of basil for us. That’s how obscure it was—we had to make a special arrangement for pesto.” In this classic recipe, Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans intertwine with the pasta, offering a refreshing crunch
Pesto can be made up to 3 days in advance and stored in an airtight container in refrigerator.
Regular green beans are thicker than French haricots verts, but haricots verts may be substituted.
Fresh, herbal Sauvignon Blanc.