This pasta recipe is a traditional dish from a coastal region of north-western Italy, Liguria, where the pesto is the king. Potatoes, pasta and green beans tossed with pesto is very popular in Liguria. You may think the potatoes and pasta is not a great combination but it makes a fantastic, tasty and simple vegetarian dish. The ingredients are so easy to find, potatoes and green beans are of nearly universal distribution, you might find green beans marketed canned, frozen or fresh, but If you can, buy the fresh ones. I prepared this dish for a cosy dinner with my girlfriend and definitely I’ll make it again soon!
- Bavette pasta - 160 g
- Green beans - 100 g
- Medium potatoes - 2
- Green Pesto - 80 g
- Extra Virgin Olive Oil - 1 tablespoon
Wash the green beans.
Trim the ends.
Bring a large pot of salted water to a boil. Add the green beans and cook until they are tender, approximately 10 minutes.
While the beans are cooking, wash, peel and cuts the potatoes in small chunks.
Remove from heat, drain the green beans and cut them in half.
Place the green beans in a medium bowl and add the pesto sauce.
Add Extra Virgin Olive Oil. Set aside. Bring a large pot of salted water to a boil and cook the potatoes until tender, about 20 minutes. Add a ladle of boiling water into the medium bowl with pesto and green beans to obtain a creamy sauce. Stir well.
Into the pot with potatoes add the bavette pasta following packaging instruction. Remove from heat, drain in a colander. Pour the bavette and potatoes into the medium bowl. Stir the ingredients all together with a spoon. The potatoes should be broken up into chunks.