Tag Archives: summer pesto

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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End of Summer Pesto

As the summer comes to a close, I make sure to harvest all the basil in my garden. Here’s a secret to make summer last throughout the winter: make this summer pesto recipe and freeze it. I like to freeze it in ice cube trays.

This pesto recipe is straight from the source. My sweet Ligurian friend Monica Damonte is not only a great interior designer but a wonderful host and cook. Here’s her version of pesto ala Liguria. Hers has a twist with Ricotta Salata on top; it’s delish.

Enjoy xx

Pesto

Coin Pasta with Pesto

Serves 6

You will need:

– 4 cups basil
– 1 cup olive oil
– 1¼ cups grated Parmesan cheese
– ½ teaspoon salt
– 4 cups dried coin pasta, or trofie pasta
– 12 cups water for boiling the pasta, reserve ¼ cup pasta water
– 1 cup ricotta salata
– ¼ cup chopped tomato
– 6 mint leaves

To prepare:

Place basil, 1 cup grated Parmesan cheese, oil and salt into the bowl of a food processor fitted with a blade. Pulse for 3 minutes until it forms a paste. Set aside. In a large pot cook pasta for 10 minutes until al dente and drain. In a large bowl combine pasta, pesto, and the reserved water (¼ cup). Add ¼ cup grated Parmesan cheese.

Serve in individual bowls with a dollop of ricotta salata. Top each serving with a mint leaf and tomato for garnish. Serve immediately. Place the extra Parmesan on the table for guests.

Photo credit : Victoria Lacarrieu

Food Styling: Me


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