Name: Fettucine with Pesto, Green Beans and Potatoes
Yield: Makes 6 Servings
Ingredients: 3 cups (packed) fresh basil leaves (about 6 ounces); 3/4 cup olive oil (preferably extra-virgin); 1/3 cup pine nuts; 3 tablespoons walnuts; 2 garlic cloves; 1 cup freshly grated Parmesan cheese (about 3 ounces); 8 ounces green beans, trimmed, halved; 8 ounces white potatoes, peeled, cut into 1/2-inch pieces; 12 ounces fettuccine

While staying at the Hotel Villa Flori, which overlooks Italy's Lake Como, I had an outstanding pasta with a chunky pesto sauce," says Patty Owens of Walnut Creek, California. "Is there any chance the chef would share the recipe?"

This pesto sauce includes walnuts, a variation on the classic recipe. To give the dish a creamy quality, add some of the pasta cooking water to the sauce.

Recipe notes

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