Pasta with green beans, potatoes and pesto sauce


This is one the most elegant yet simple to cook Italian dishes. This is the classic Italian dish from Genoa.

Here, the basil green sauce is tossed with linguini tender slices of red potato and barely blanched green beans (haricot verts). We serve the pine nuts on the sauce leaving the pesto a pure basil sauce.


Service for 4

6 New Potatoes or small Red Potatoes

1 cup trimmed young Green Beans or Haricots Verts

1 pound Linguine Pesto (See recipe below)

Freshly gated Parmigiano-Reggiano (served on the side)

Reserved roasted pine nuts (served on the side)


Prepare the pesto according to our Greenmarket Pesto Recipe.

Cut 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.

Wine Pairing: Nebbiolo --Scarzello Langhe Nebbiolo