Pasta alla ligure con patate e fagiolini.
In the same way that Bolognese sauce is omnipresent in Bologna’s homes and restaurants, basil pesto or pesto Genovese is ubiquitous in Ligurian cuisine. In fact, it’s practically a national symbol in Liguria, the Northern Italian region it comes from. People in Liguria are not only very proud of their pesto, but also quite fanatic about how it should be made and how to serve it. This pesto pasta Liguria with potatoes and green beans recipe is one of the most traditional ways they eat pesto in Liguria. The pesto, which is always homemade, is served with green beans, potatoes and pasta.
The official basil pesto recipe.
Also like Bolognese in Bologna, basil pesto has an official recipe! This was published by the Genoa Chamber of Commerce and is composed of 7 ingredients; Ligurian basil leaves, Mediterranean pine-nuts, Vessalico garlic cloves, Ligurian extra virgin olive oil, coarse sea salt and two types of cheese, aged Parmesan and Pecorino from Sardinia. Of course, most of us have to use locally sourced ingredients such as basil leaves garlic and olive oil. It may also not be possible to find both cheeses. I actually often make it with just Parmesan (but don’t tell anyone from Genoa!).
Pesto Pasta Liguria with potatoes and green beans.
Pasta with pesto can be found in every restaurant in Liguria. The pasta is usually trenette (similar to linguine), trofie or corzetti and is dressed with just pesto and grated cheese or, as in this recipe, with potatoes and green beans as well. Normally just called pesto pasta Liguria with potatoes and green beans (pasta alla ligure con patate e fagiolini) , this dish is also known as pesto avvantaggiato. Most often the pasta, potatoes and beans are cooked in the same pot, sometimes one ingredient at a time, but also all together. Then everything is tossed with basil pesto.
A one-pot recipe.
This pesto pasta Liguria with potatoes and green beans is a very easy dish to make as you only need one cooking pot and the pesto is, of course, made from raw ingredients. Some people recommend salting the cooking water quite heavily. This is because the salt is said to help maintain the bright colour of the beans and keep the potatoes firm!
Whether you cook the pasta, potatoes and green beans together depends on individual choice. However, if using fresh pasta, this definitely needs to be cooked alone or added only 2-3 minutes before the beans and potatoes are ready. I cooked the vegetables and pasta separately, but in the same water, as I find it’s easier to get the cooking times right.
Making the pesto.
Traditionally basil pesto is made with a pestle and mortar. However, you can also use a blender or mini food processor. Alternatively, crush the pine nuts with a pestle and mortar or a hammer and use a blender for the rest. But, mix the cheese in after with a fork or wooden spoon. This gives the pesto a more authentic texture.
The Pasta.
I used corzetti pasta medallions for this pesto pasta Liguria recipe. Corzetti, also called croxetti, are an ancient type of pasta dating back to the Middle Ages. The designs on the pasta are created with a wooden mold or stamp. This stamp has two designs engraved on it (one for each face of the pasta medallion). In the past, noble families had their family coat of arms engraved into the stamp! You can read more about this unique pasta on my corzetti or croxetti post.
You can buy dried corzetti or make them yourself (I used dried).There are companies which sell these stamps online such as this company called Florentine Touch . They sell corzetti stamps through Etsy. You can even order your own design! If you can’t find corzetti, trofie or linguine are traditional pasta partners for basil pesto with potatoes and green beans. Alternatively fettuccine or penne work well too.
Let me know if you try this recipe!
Whichever pasta you use, I'm sure you'll love this typical Ligurian way to eat pasta with pesto. And, if you do try this pesto pasta Liguria with green beans and potatoes, please let me know what you think. You can comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you!
Buon appetito!
(See the recipe on the next page. Just scroll down and click 2)
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If you enjoyed this recipe have a look at my favorite Liguria pasta recipes.
Pesto pasta Liguria with potatoes and green beans
Ingredients
- 320 g corzetti pasta or Trofie or trenette
- 120 g fresh green beans
- 120 g potatoes You can use red potatoes. I like new potatoes.
For the pesto
- 4 handfuls fresh basil leaves (preferably young leaves) in Liguria they use Basilico Genovese D.O.P.
- 30 g pine nuts I like to toast mine.
- 50 g Parmesan In Liguria they use aged Parmesan
- 30 g Pecorino from Sardinia
- 1-2 garlic cloves peeled. In Liguria they use garlic from Vessalico
- coarse sea salt for pasta and to taste
- extra virgin olive oil as required
Instructions
Make the pesto
- If it’s possible, choose medium sized young basil leaves (brighter green). Rinse the leaves under water and dry them with paper towels. Dry fry the pine nuts for 2-3 minutes if you prefer to have them toasted.
Using a pestle and mortar
- Peel the garlic cloves and put them into a mortar with pine nuts. Grind until you have a paste Then add some basil leaves, and a little coarse salt, and 3 tablespoon of olive oil.Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth and consistent. Finally, transfer to a bowl and add the cheeses and stir well.
Using a blender or mini food processor
- You can either put all the ingredients in the blender and pulse a few seconds at a time until you have the right consistency. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil. Alternatively, crush the pine nuts in a pestle and mortar or with a hammer. Blend the olive, oil, basil, salt and garlic until you have the right consistency. Add the cheese and crushed pine nuts after. Mix well with a fork or wooden spoon.
Cooking the other ingredients
- Wash the vegetables, then top and tail the green beans and cut them into 2 or 3 pieces. Peel the potatoes and cut into cubes. Fill a large pot with water and bring to boil, then add the sea salt.
- Either boil the vegetables along with pasta until all are “al dente”, or cook separately.You can cook the beans and potatoes together and then remove them to a bowl with a slotted spoon. (I did this)
- Finally, cook the pasta al dente in the vegetable water according to the instructions on the packet. Save a cup of the cooking water and drain the pasta.
- Mix the pesto with the potatoes and green beans in a frying pan over a low heat for a minute or in a bowl. Then add the drained pasta and a little pasta cooking water. Mix everything together carefully and serve with extra grated cheese and some more toasted pine nuts if required.
Notes
Nutrition
More pasta recipes you may like
- Asparagus carbonara
- Creamy beef ragu with pesto
- Fresh fava bean pasta
- Ditaloni with purple cauliflower
- Pasta with mortadella and pistachios
- Penne with eggplant and pine nuts
- Radiatori with spinach and stracchino
Polly Amora says
OMG that looks so delicious! I never thought potatoes and pesto would mix well. I'll be sure to try it out next! Thank you for the post!
mydeliciousmeals says
Love the veggies in this dish, definitely worth a try. Green beans and potatoes are a great combination, thanks for sharing!
April says
Absolutely love this. It looks like my kind of food. I have not tried potatoes and green beans in my pasta yet but I sure will be experimenting now. You gave me a great idea for a recipe. I can't wait to try it out. Thanks for the inspiration!
Heather says
Oh wow! I have never seen this shape of pasta before! How fun is that! I love the way you combine potatoes with pasta. Can't wait to try 🙂
Cris says
Pasta and green beans is something I never tried before. But it sure looks appealing, and I will have to give it a try! Thanks for the recipe!
Tia Mckinzie says
I am not the biggest pesto fan but i will have to give this a shot!
Jenni says
I have never had pesto quite like this before, but I love trying traditional preparations! Definitely adding this to the list of things to make soon!
Maysz says
I love pasta! and I just wanna say this is perfect!
sondria Harp says
This is so fun. I've never had pasta with potatoes. I've had gnocchi but never the pasta and the potatoes separate but in the same dish. I'm so curious I have to try this.
Wander With Ola says
I've never tried pasta that is combined with green beans before. However, this pasta looks awesome and I will definitely have to try this recipe!
Nina Kasper says
Wow! I am on a Keto diet right now but I think I am saving this for my cheat night which is coming very soon. This looks amazing and delicious!!!
Catherine says
I don't usually like potatoes and pasta together, but this looks SO beautiful and full of flavor. Those green beans are perfect too - one of my favorite summer vegetables too. I'm going to have to look for that kind of pasta now. 🙂
theresa says
My kind of meal
R U S S says
I have not tried Corzetti pasta, but I do, however, love Basil Pesto! For one I know that it's made fresh and second, it goes well with chili flakes and shaved parmesan cheese. The potato is a good twist to this recipe. Can't wait to try it at home.
olivia says
This looks absolutely amazing - I just think I found the perfect recipe for my dinner this weekend, thanks!
Beth says
I love this pasta! The fact that they sell the stamps is really fun! This pasta looks so delicious with the potato and green beans! I have to give this a try!
admin says
Thanks Beth! I'm dying to buy a corzetti stamp and make my own corzetti pasta. Am sure it will be amazing! Kisses Jacqui
Caroline says
I always make my own pesto these days, just so much fresher and tastier. Looks great with the beans and potatoes as well.
admin says
Thank you Caroline! Homemade pesto is definitely the tastiest, and healthier too. It goes really well with potatoes and green beans. In fact, this is one of the most traditional ways to serve pesto with pasta in Liguria. Def one to try! All the best from Verona!
Ramona says
Oh, this recipe is heaven on Earth. I definitely must make this - kids will be so happy. I’m not sure I’ll find the corzetti but will use trofies- I love the addition of potatoes. That makes it sooo extra yummy. I make a similar recipe with new potatoes but no pasta. Never thought of mixing potatoes with pasta. Will do from now. Divine! Thank you so much for sharing this delicious recipe.
admin says
Thank you dearest Ramona! Trofie is also a traditional pasta partner for pesto, so it will go perfectly!Hugs from Verona! Jacqui
salvatore says
molto originale, già mangiata, cooked by my wife
admin says
Grazie amore mio!
Marisa Franca says
I grew up on pesto -- my mamma would add it to potatoes and her grilled fish. I'm from the Trieste area. The recipe looks and sounds delicious. You can't beat great ingredients and together they certainly add to the dish. The green bean addition to the potatoes really adds to the flavor and texture.