This traditional Ligurian recipe combines the classic flavors of Pesto Genovese with hearty potatoes and tender green beans for a comforting and satisfying dish. It’s a perfect one-pot meal that brings together simple ingredients in a harmonious way.
Ingredients
- 400g (14 oz) pasta (trofie, linguine, or spaghetti)
- 2 medium potatoes, peeled and diced
- 200g (7 oz) green beans, trimmed and cut into 2-inch pieces
- 1 cup fresh basil leaves
- 1/2 cup Parmesan cheese, grated
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and freshly ground black pepper to taste
- 1/4 cup pasta water (reserved)
Optional Garnish
- Extra Parmesan cheese
- Fresh basil leaves
Instructions
- Cook the Potatoes and Green Beans
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook for about 5 minutes.
- Add the green beans to the pot and cook for another 4-5 minutes, until both the potatoes and green beans are tender but not overcooked.
- Cook the Pasta
- In the same pot with the potatoes and green beans, add the pasta and cook until al dente according to the package directions. Reserve 1/4 cup of pasta water before draining everything.
- Make the Pesto Genovese
- While the pasta cooks, prepare the pesto. In a food processor or blender, combine the basil leaves, pine nuts, garlic, and Parmesan cheese.
- Pulse until finely chopped.
- With the motor running, slowly add the olive oil until the mixture becomes smooth. Season with salt and pepper to taste.
- Combine and Toss
- Return the drained pasta, potatoes, and green beans to the pot. Add the pesto and toss to coat everything evenly.
- If the pesto is too thick, add the reserved pasta water a little at a time to loosen the sauce and help it coat the ingredients.
- Serve
- Divide the pasta among plates or serve family-style. Garnish with extra Parmesan cheese and fresh basil leaves if desired.
Tips for Success
- Authentic Touch: Trofie pasta is traditionally used in Liguria, but you can use any short or long pasta you have on hand.
- Nut Substitutes: Pine nuts are classic, but walnuts or almonds can work if needed.
- Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat gently with a splash of water or olive oil to revive the sauce.
Enjoy the comforting, fresh flavors of this Pesto Genovese with Potatoes and Green Beans—a true Italian classic!
