is the classic Italian dish from Genoa that
uses potatoes, green beans and pesto.
New Potatoes or small Red Potatoes
1 cup trimmed young Green Beans or Haricots
1 pound Linguine
Pesto (See recipe below)
Freshly gated Parmigiano-Reggiano (served on
Reserved roasted pine nuts (served on the side)
the pesto according to our Greenmarket Pesto
the potatoes into dices and place the potatoes
in a medium saucepan, add salted water to cover
generously, and bring to a boil. Boil gently
until the potatoes are tender; drain.
Cook the string beans in a large saucepan of
boiling salted wter until tender (about 4 minutes).
Drain the beans trhough a collander into a ready
ice bath. Set aside.
Bring 6 quarts of water to a boil in a large
pot, and add 2 tablespoons salt. Cook the pasta
until al dente; drain. Pour the pasta into a
warmed bowl, add the beans, potatoes, and pesto,
and toss to coat the pasta and to warm the beans
and potatoes; do not return to the heat. Serve
with grated Parmigiano and a portion of pine
nuts on the side.
Pairing: Nebbiolo --Scarzello Langhe Nebbiolo