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Linguini with Pesto Genovese

Rustichello d'abruzzo Linguini with haricot vert, red potatoes and pesto



This is the classic Italian dish from Genoa that uses potatoes, green beans and pesto.

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

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