Pesto Linguini with ʻUlu and Green Beans

By Chef Dave Caldiero of Town Restaurant

Courtesy of Kōkua Hawaiʻi Foundation

Alice Pasqual via Unsplash

Serves 2

Ingredients

Pesto:

2 cups basil (packed)

2 cloves garlic

1 cup pine nuts or walnuts

1 cup parmesan cheese

1 cup extra-virgin olive oil

TT salt and pepper

Pasta:

1/2 pound linguini or other pasta

2 handfuls of green beans, stemmed

1 cup ʻulu

parmesan cheese

Directions

Pesto:

In a food processor or blender, combine garlic, salt and nuts and pulverize to a paste.

Add basil and half of the oil and blend again.

Adjust to desired texture with the remaining oil, leaving a small amount of oil behind.

Transfer to a bowl and pour the remaining oil on top. This preserves the pesto and keeps it from turning a dark color.

Pasta:

Bring a large pot of salted water to a boil.

Cook the pasta according to package directions.

1 minute before pasta is done, add the green beans and ʻulu to the boiling pasta water.

In a large bowl, toss the pasta, ʻulu, and green beans with the pesto. Top with parmesan cheese and serve.

Recipe edited by Sarah Burchard