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    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!

    PESTO GENOVESE with green beans and potatoes (pesto avantaggiato)

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy 🙂

    • 1.25 cups (320 g) basil pesto (click here for the recipe)
    • 12 oz (340 g) linguine or trofie
    • ¼ Lb (110 g) green beans
    • ¼ Lb (110 g) yellow potatoes
    • 4.5 tbsp coarse salt

    BASIL PESTO history and recipe

    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 with green beans and potatoes (pesto avantaggiato)

    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.

    Did you like this recipe? please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make very happy 🙂

    PESTO GENOVESE with green beans and potatoes (pesto avantaggiato)

    TAKE A LOOK AT THIS

    EGGPLANT PESTO CASERECCE with mint and zucchini chuncks

    eggplant pesto

    PRINTABLE VERSION

    PESTO GENOVESE with green beans and potatoes (pesto avantaggiato)
     
    Print
    Prep time
    20 mins
    Total time
    20 mins
     
    Basil pesto is a must of Genovese cuisine. 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!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Pasta
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 1.25 cups (320 g) basil pesto (click here for the recipe)
    • 12 oz (340 g) linguine or trofie
    • ¼ Lb (110 g) green beans
    • ¼ Lb (110 g) yellow potatoes
    • 4.5 tbsp coarse salt
    Instructions
    1. 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.
    2. 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.
    3.5.3226

    PESTO GENOVESE with green beans and potatoes (pesto avantaggiato)

    « EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta
    BASIC CREPES RECIPE & HISTORY - all you need to know! »

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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