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Pasta Salad "Genovese"topcook.tomathouse.comPreparation:On a baking sheet, toss 250g green beans with olive oil, salt, and pepper. Quarter 500g small red-skinned potatoes; place on a separate baking sheet and toss with olive oil, salt, and pepper. Bake at 425°F (220°C) until the vegetables are tender—15 minutes for the green beans and 25-30 minutes for the potatoes; cool.Cook 250 grams (8 ounces) of gemelli pasta (thin spirals or strands with hollow ends) according to package directions. Drain, then toss with 1/4 cup olive oil and the zest of 1 lemon; cool. Add the beans and potatoes, the juice of 1/2 lemon, 1/2 cup chopped basil, and 1/4 cup toasted pine nuts; toss. Top the salad with shaved Parmesan. Alternatively, you can cook Caprese Pasta Salad. Ingredients: |