Dinner · Italian
Pesto pasta with green beans and potatoes
A Ligurian-style pasta tossed with basil pesto, green beans, and tender potato.
- Serves
- 3
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Vegetarian here means no meat, poultry, fish or shellfish.
Ingredients
For 3 servings- 240 g dried trofie pasta
- 200 g baby potatoes, thinly sliced
- 150 g green beans, trimmed and halved
- 60 g fresh basil leaves
- 30 g parmesan cheese, grated
- 30 g pine nuts
- 1 garlic clove
- 80 ml olive oil
Method
Cook the pasta, potatoes, and green beans together in salted boiling water for 10 to 12 minutes until the pasta is tender, then drain, reserving 100 ml of pasta water.
Blend the basil, parmesan, pine nuts, garlic, and olive oil until smooth to make the pesto.
Toss the pasta, potatoes, and green beans with the pesto, thinning with the reserved pasta water as needed.
Serve immediately.