Poached Idaho® Potatoes with Trofie Pasta, Green Beans and Pesto
Ingredients:
- 2 medium Idaho® potatoes, unpeeled, washed, rubbed clean and dry
- 4 cups extra-virgin olive oil, or enough to cover potatoes
- 2 tablespoons kosher salt
- 1/2 cup chicken stock or vegetable stock
- 1 pound trofie pasta (penne, gemelli or orecchiette may be substituted)
- 26 green beans, trimmed and washed
- Ice water
- 4 ounces crème fraîche
- Kosher salt, to taste
- Pinch coarse sea salt
- Pesto
- 1/2 pound fresh basil leaves
- 3 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/4 cup pine nuts or blanched almonds (optional)
- 1 lemon, zested and then juiced
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions:
- Put potatoes in heavy-bottomed pan; add enough olive oil to cover potatoes. Heat oil to just below a simmer, about 200ºF. (Do not let oil reach a higher temperature or potato jackets will be too crisp.) Cook potatoes 45 minutes to 1 hour, until tender with a slight resistance when pierced with sharp knife. (Potatoes will continue to cook after they are removed from heat.) Remove from heat, leaving potatoes in the oil. Let stand at least 1 hour, or refrigerate up to 24 hours.
- Bring 4 quarts water to boil with 2 tablespoons kosher salt; stir in pasta. Cook until pasta is tender but not soft. Drain and reserve refrigerated, up to 1 day.
- Blanch green beans in salted boiling water until just tender, 1 to 3 minutes. Drain and plunge into ice water to stop cooking, 1 to 2 minutes. Drain; cut into 1-inch pieces. Reserve refrigerated, up to 1 day.
- Prepare Pesto: In food processor, combine basil and garlic until finely chopped. Scrape down bowl once; run for an additional minute. With motor running, add oil, nuts if using, lemon zest, lemon juice, salt and cayenne pepper. Scrape down bowl; process 30 seconds more, adding more oil if necessary to smooth out texture, and more lemon if desired.
- Place Parmigiano-Reggiano in bowl; add basil mixture; stir to combine. Adjust seasoning to taste. Reserve refrigerated, up to 1 day.
- For service, reheat potatoes in olive oil to 200ºF.
- In heavy-bottomed sauté pan large enough to hold all the pasta, warm stock at medium heat. Add pasta; cook until most of stock absorbs into pasta, 3 to 4 minutes.
- Add green beans and crème fraîche; increase heat to medium high; cook to a sauce-like consistency, 2 to 4 minutes. Taste for desired doneness of pasta and beans and add a bit more stock or water if necessary.
- Reduce heat to medium; add half of the pesto and kosher salt to taste. Mix well; remove from heat.
- Divide pasta mixture among 4 pasta bowls or plates. Carefully remove potatoes from oil; drain on paper towel. Cut potatoes in half and crumble one piece over each portion of pasta. Season potatoes with a pinch of sea salt and serve at once.
