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Pesto alla Pesto Genovese

Pasta alla Pesto Genovese

5 from 1 vote
Print Recipe
Course: Dinner, Lunch, Main
Cuisine: Italian, Vegetarian
Keyword: Basil, genovese, green beans, haricot verts, Mashed Potatoes, pasta, Pesto, spaghetti
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Author: Chef Tony Zentgraf
A classic pasta dish from the region of Liguria of northwest Italy. Near the border of France, this pasta dish takes influences from both countries. The haricot vert green beans are a traditional bean from France. Both regions grow small varieties of potatoes and the pesto is from Italy.
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Equipment

Recipe Multiplier

Basil Pesto Recipe

Ingredients for Pasta Dish

  • ¾ lb Spaghetti - Dry Weight
  • ½ lb New or Red Potatoes
  • ½ lb Haricot Green Beans (French Green Beans) - Other types are fine as well.
  • 1 tbsp Olive Oil
  • ¼ cup Parmesan - Grated

Instructions

Basil Pesto

  • Assemble the basil pesto as per recipe
    Or
    Thaw premade pesto

Pre Cooking the Potatoes

  • Slice the potatoes into ½" thick slices with the skin on.
  • Place the sliced potatoes in a pot and cover with cold water.
  • Over high heat, bring the potatoes to a boil.
    Reduce to a rolling boil and cook the potatoes for approximately 8-10 minutes until they are knife tender. It is better to cook on the underdone side but edible than overcook them.
    The potatoes should keep their shape.
  • Once cooked, drain water from the potatoes and hold them in the pot with the lid on to keep warm.

Blanching the Green Beans

  • Clean the stem end from the green beans. Cut the beans into desired lengths.
  • Bring a pot of salted water to a boil.
  • Place the green beans into the pot of boiling water and cook the green beans for a 1-3 minutes. Just until the green beans are tender enough to be eaten.
  • Drain the green beans and hold aside until ready to assemble the dish.

Cook the Pasta

  • Cook the pasta according to the package.
    Reserve about a cup of pasta water aside for later.
    Drain, coat with some olive oil and hold aside.

Assembling Pasta with Basil Pesto Genovese

  • In a medium to large saute pan, add the olive oil and bring to temperature.
  • Add the sliced cooked potatoes and saute until the potatoes begin to get some color.
  • Add the blanched green beans to the pan.
    Cook the green beans until they begin to blister and are heated.
  • Add the pesto to the pan and bring to up to temperature.
    Toss together with the potatoes and green beans.
  • Add the pasta to the pan, tossing with tongs to coat the pasta with the pesto.
    Use some of the reserved pasta water to thin the pesto if necessary to allow it to coat the pasta. Using the water can allow the pesto to coat the other ingredients.
  • Add a couple of tablespoons of parmesan to the pasta and combine.
    Use the remaining parmesan to top the pasta when plated.

Plating the Dish Family Style

  • Using tongs, grab some of the spaghetti and twirl onto the plate.
    Try to remove as much pasta from the pan and plate into the center.
    Top the spaghetti with the potatoes, green beans and remaining pesto in the pan.
    Enjoy!

Video