Monday, April 22 2024

Pasta al pesto genovese with potatoes and green beans is a typical Ligurian recipe and constitutes an excellent first course featuring this very good basil-based sauce.

In a very crude way this dish is defined as a pasta with an enriched pesto.


In fact, the addition of potatoes and green beans makes unique, special and very tasty this dish that will be able to conquer many people, especially vegetarians.

 

 

SERVINGS:4

INGREDIENTS:

 

METHOD:

First prepare the pesto alla Genovese according to traditional recipe or arrange to buy it ready-made.

Move on to cleaning the green beans. Strip off the ends, after which boil them in plenty of salted water.

Drain them well and crispy then cut them in half.

Wash and peel the potatoes then cut them into small cubes.

Boil them in plenty of salted water and when the water starts to boil, plunge the trofie pasta into it, which will cook together with the potatoes.

In a salad bowl pour the green beans, a drizzle of extra virgin olive oil and the pesto.

Add a few tablespoons of cooking water so that the resulting sauce is creamier.

Stir very gently and in the meantime drain the pasta along with the potatoes.

Pour the trofie and potatoes into the salad bowl with the pesto and green beans.

Mix very well and gently being careful not to break up the vegetables.

Serve the Genoese pesto pasta with potatoes and green beans, taking care to place basil leaves on the surface of each dish as a garnish.

Variants

Pasta with arugula pesto and potatoes and beans

This is definitely a very fresh dish and is an excellent variation on Genoese pesto pasta with potatoes and green beans.

It is prepared in exactly the same way but the only difference you will obviously have to put in place is the preparation of the arugula pesto.

After that you proceed in the exact same way as in the original recipe.

 

 

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