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You are here: Home / My Authentic Italian Recipes / PESTO GENOVESE with green beans and potatoes (pesto avvantaggiato)

PESTO GENOVESE with green beans and potatoes (pesto avvantaggiato)

03/28/2017 by Filippo Trapella Leave a Comment

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)

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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

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)

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EGGPLANT PESTO CASERECCE with mint and zucchini chuncks

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PRINTABLE VERSION

PESTO GENOVESE with green beans and potatoes (pesto avantaggiato)
 
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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
  • 1/4 Lb (110 g) green beans
  • 1/4 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)

Filed Under: Faster Than 45 Mins, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegetarian Tagged With: basil, basil pesto, garlic, green beans, healthy, italian, pasta, pesto, pesto Genovese, pine nuts, potatoes, sauce, vegetarian

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