Ligurian pesto spaghetti with green beans | Italian pasta

Name: Ligurian pesto spaghetti with green beans | Italian pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Olasz konyha
Ingredients: 320 g Dried spaghetti; 200 g Green beans; 200 g Potatoes; 150 g Pesto; 30 ml Extra virgin olive oil; 10 g Fine salt; 1 pinch Ground black pepper; 50 g Parmesan cheese

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20 min

Quick

Kifli Kukták

Hagyományos liguriai tésztaétel friss zöldbabbal, puha burgonyával és krémes bazsalikomos pestóval. Autentikus olasz fogás mindössze 20 perc alatt.

Preparation method

Preparation

Wash and trim the green beans: cut off the ends, then cut into 3-4 cm pieces. Peel the potatoes and cut into small cubes, about 1.5 cm, so they cook through at the same time as the pasta.

Bring a generous amount of water to a boil in a large pot, then add the fine salt. Prepare the basil pesto and grated Parmesan cheese.

Cooking and assembly

First add the diced potatoes to the boiling salted water. Cook for 2 minutes, then add the dried spaghetti and green beans as well. Cook everything together for 8-9 minutes until the pasta is al dente and the vegetables are tender.

Chef's tip

The key to the Ligurian Genoese tradition is the pasta cooking water: the starch released from the potatoes and spaghetti helps the pesto turn into a creamy emulsion without needing to add heavy cream.

Never heat or fry pesto over direct heat, as the fresh basil can become bitter and lose its vibrant green colour. Always mix it in off the heat, using the steam from the hot pasta!