Ligurian pesto spaghetti with green beans | Italian pasta

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.

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.