Tagliatelle with Pistachio Pesto, String Beans, and Cherry Tomatoes

Ingredients

• Fresh Pasta Dough (page 249) or 8 ounces store-bought fresh tagliatelle
• Semolina flour
• if using fresh dough
• 1 pint cherry tomatoes
• halved
• Kosher salt
• 1 small garlic clove
• very thinly sliced
• Extra-virgin olive oil
• 4 fresh basil leaves
• torn
• plus more for garnish
• 8 ounces green and/or wax beans
• trimmed and cut into 1-inch pieces
• Pistachio Pesto (recipe follows)
• 1-ounce block Parmigiano-Reggiano cheese
• Freshly ground black pepper
• 3 cups packed fresh basil leaves
• 1 small garlic clove
• 1 fresh green Thai chile
• stemmed
• seeded
• and chopped
• 8 (3-inch) strips fresh lemon zest (removed with a vegetable peeler)
• 1 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 cup shelled unsalted pistachios
• lightly toasted
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• (makes about 1 1/4 cups)

Instructions

1. If using dough, roll the dough through a pasta machine on each setting from widest to narrowest.
2. Roll once more through the narrowest setting.
3. Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the tagliatelle cutter.
4. Toss with semolina flour to prevent sticking.
5. You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.
6. Preheat the oven to 200F.
7. Arrange half of the tomatoes, cut sides up, on a small rimmed baking sheet.
8. Season with salt, drizzle oil all over, and scatter the garlic and basil over the top.
9. Bake until the tomato skins wrinkle a little, about 30 minutes.
10. Discard the garlic and basil.
11. Bring a large pot of water to a boil and salt it generously.
12. Fill a large bowl with ice and water.
13. Cook the beans in the boiling water until crisp-tender, about 5 minutes.
14. Use a slotted spoon to transfer to the ice water.
15. Add the tagliatelle to the boiling water and cook until al dente, about 3 minutes.
16. Meanwhile, coat a large skillet with olive oil and set over medium-low heat.
17. Add the remaining fresh tomatoes, season with salt, and cook, tossing occasionally, until just warm.
18. Remove from the heat and stir in the pesto and 2 tablespoons of the pasta cooking water.
19. Drain the pasta and beans and add to the skillet, along with the baked tomatoes.
20. Toss gently to mix and then transfer to serving bowls.
21. Tear basil over each serving.
22. Grate the cheese directly over the pasta.
23. Grind pepper over the cheese.
24. Serve immediately.
25. Bring a small saucepan of water to a boil.
26. Fill a medium bowl with ice and water.
27. Add the basil leaves to the boiling water, cook for 30 seconds, then drain and transfer to the ice water.
28. When cool, drain well, then squeeze between sheets of paper towels until completely dry.
29. Put the basil in the blender along with the garlic, chile, lemon zest, oil, and salt.
30. Puree until smooth.
31. Add the pistachios and pulse until coarsely chopped.
32. Transfer to a bowl and stir in the cheese.