PESTO GENOVESE with green beans and potatoes (pesto avvantaggiato)

Basil pesto is a must of Genovese cuisine (click here to read the recipe and history). People from Genoa are very proud of this tasty recipe and admit just a few variation. The most famous recipe with basil pesto is “Pesto Avvantaggiato” also called simply “Pesto Alla Genovese”. The pasta, commonly Linguine or Trofie, is cooked along with green beans and diced potatoes, then tossed with basil pesto. It’s critical do not re-heat basil pesto and add a few tbsp of water to obtain a creamy sauce. Easy and tasty!

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• 1.25 cups (320 g) basil pesto (click here for the recipe)
• 12 oz (340 g) linguine or trofie
• 1/4 Lb (110 g) green beans
• 1/4 Lb (110 g) yellow potatoes
• 4.5 tbsp coarse salt

POTATOES AND GREEN BEANS

Rinse the vegetables, then cut the green beans into 3 pieces. Now, peel the potato and reduce into dices. After that, fill a 5-quart pot with water and bring to boil, then add the coarse salt. Finally, boil the vegetables along with pasta, then raise “al dente”, saving a cup of cooking water.

PESTO GENOVESE

Pour the pesto sauce into a ceramic or glass bowl, then add pasta and green beans, and potatoes. Toss the pasta adding cooking water, just the quantity to obtain a creamy, not watery sauce. Serve Pesto Genovese pasta immediately.

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