Ligurian Pesto Pasta with Green Beans and Red Potatoes

After last week’s tips on how to harvest your basil to prepare pesto, I thought it was only fair that I share even more ways to use pesto. This recipe for Ligurian pesto pasta with green beans and red potatoes is a fantastic weeknight dinner. You can even save the leftovers and eat the rest for lunch, too.
Ligurian Pesto Pasta with Green Beans & Red Potatoes
You will need: 
– 4 tablespoons olive oil
– 4 tablespoons Parmesan cheese (for garnish)
– 1 teaspoon coarse kosher salt
– 2 cups green beans cut into 2″ pieces
– 6 small red potatoes cut into quarters, skin on
– 1 box of dry mini penne pasta (or pen shaped pasta)
To prepare:
Cook pasta until al dente, about 15 minutes.
Add the beans and potatoes after pasta has cooked and cook for 5 minutes until potatoes can be easily pierced with a fork.
Reserve 1/4 cup of the hot pasta water to lighten the pesto sauce consistency. Drain and pour into a large bowl.
Toss pasta, beans, and potatoes in 4 tablespoons olive oil. Add reserved water to the pesto in a seperate bowl (Note: pesto should be fluid, but not runny). Add pesto to the pasta and toss until incorporated. Top with shredded Parmesan cheese.
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