This recipe describes a common variation of the classic pesto pasta. In Liguria, pesto pasta is often had along with potatoes and green beans, a hearty version sometimes called ‘enriched’ pesto.
Please see the Making Pesto in a Blender article for tips on how to make the pesto base simply and quickly.
- 1 russet potato (about 250 g in weight)
- 150 g of green beans
- 250 g of pasta (trofie is the most traditional, linguine or spaghetti are also common).
- Dice the potato and cut the green beans in bite-size chunks (fig. 4).
- Drop the green beans in a large pot of salted boiling water, cook for 10 minutes (fig. 5a).
- Dried pasta generally takes the same cooking time as the diced potatoes (about 10 minutes). If using dried pasta, add it along with the potato (fig. 5b) and cook for the time indicated on the box. If using fresh pasta, start by adding the potatoes, boil for 7-8 minutes, then add the pasta and cook for another 2 or 3.
- Put a good tablespoon of pesto in each plate and dilute it with some of the pasta cooking water (fig. 5c).
- When the pasta and vegetables is ready, quickly drain it, pour it on top of the pesto (fig. 5d) and stir gently. Serve immediately.