Italy's Freshest Summer Pasta | BASIL PESTO with Potatoes and Green Beans
Fresh Basil Pesto—made the traditional Italian way—meets tender potatoes, green beans and traditional pasta (trofie) in this classic PESTO PASTA recipe from Genoa, Italy.
#italianfood #pastarecipe #pesto
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In this PIATTO™ video recipe, we present:
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BASIL PESTO PASTA with TROFIE PASTA, POTATOES and GREEN BEANS
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We start by making the classic basil pesto (pesto alla genovese) the traditional way—using a mortar and pestle. Fresh, fragrant and sublime. Then we add a traditional pasta of Liguria and Genoa called 'trofie.' Finally, fresh potatoes and green beans.
This authentic and traditional basil pesto pasta recipe is the quintessential example of a Mediterranean Diet recipe! Travel to Genoa with this perfect fresh summer pasta dish.
INGREDIENTS (SERVES 4)
FOR THE PESTO GENOVESE (BASIL PESTO)
basil: 2 oz (60 g); around 3-4 little plants sold for gardens
garlic: 1 clove
olive oil (extra virgin): 3 ¾ tbsp (50 g)
pecorino cheese: 1 ¾ oz (50 g); choose 'pecorino sardo' from Sardegna if you can find it!
Parmigiano Reggiano cheese: 1 ¾ oz (50 g)
pine nuts: 1 ¾ oz (50 g)
coarse salt: 2 pinches
FOR THE PESTO PASTA
fresh pasta: 18 oz (500 g); 'trofie' pasta if you can find it—otherwise, use a short pasta that you prefer. If using dry pasta, use 11 oz
potatoes: ½ lb (250 g)
fresh green beans: 5 oz (150 g); ends removed
pesto genovese: from the recipe above
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TABLE OF CONTENTS
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0:00 intro
0:28 green beans and potatoes
2:16 how to make basil pesto alla genovese
8:34 how to make pesto pasta
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pasta with potatoes and green beans with basil pesto sauce recipe
pasta with potatoes and green beans with basil pesto sauce recipe ↓ ⠀
• 100g basil (leaves only)⠀
• 50g pine nuts⠀
• 1 clove of garlic⠀
• 50g parmesan, plus more for serving ⠀ ⠀
• 50g potato per person, peeled and chopped into small squares ⠀
• 50g green beans (fresh or frozen) per person, cut into short pieces ⠀
• 60ml olive oil⠀
• salt⠀
• an ice cube (this keeps the sauce bright green)
• about 80g pasta per person⠀
1. wash and dry the basil leaves⠀
2. toast the pine nuts lightly in a pan for a few minutes on medium heat (so slightly brown) then let them cool ⠀
3. put the basil, garlic, pine nuts, olive oil, salt, parmesan and ice cube in blender⠀⠀⠀
4. store pesto in an airtight container, drizzle a layer of olive oil on top and refrigerate for up to one week (or freeze for 3-4 months) ⠀
5. in boiling water, cook the potato, green beans and pasta together ⠀
6. usually the potato takes about 20 minutes, the green beans take about 6 minutes and the pasta according to the suggested time, so cook accordingly⠀
7. once all is cooked, reserve some pasta water before draining, turn off heat and mix the pasta, potato, green beans and pesto (add reserved pasta water if needed) and more parmesan (turn heat on low if needed)
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Pesto Pasta with Potatoes and Green Beans #eatbetternotless #veganrecipes
Pesto Pasta with Potatoes + Green Beans
for the pesto
2 cups fresh basil leaves, packed
3 tablespoons pine nuts (or you can also use 1/4 cup or so of walnuts)
1/2 teaspoon salt
1 clove garlic
2/3 cup olive oil
for the pasta
1/2 lb spaghetti or linguine
1/2 lb new potatoes, scrubbed and thinly sliced
1/2 lb fresh or frozen green beans
salt to taste
Directions
To a food processor, add the basil, pine nuts (or walnuts), salt, garlic and olive oil. Process until smooth. Set aside.
Add the potatoes and fresh green beans to a large pot of water filled 3/4 full. (If using frozen green beans, add them after the potatoes have cooked for about 4 minutes). Bring to a boil, adding salt to taste. Cook for about 7 – 8 minutes until everything is tender. When done, remove the potatoes and green beans with a skimmer and place them in a bowl and set aside. Bring the remaining water in the pot to a boil. Add the pasta and cook according to instructions. When the pasta has finished cooking, add the pasta to a serving bowl with tongs or a pasta fork; reserving some of the pasta water. Add in the potatoes, green beans and pesto and toss to combine. Add in a little of the pasta water to help combine everything. Add more olive oil and salt if needed. Serve immediately.
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Barilla | How to make Linguine with Pesto Genovese, green beans and potatoes
How to make Linguine with Pesto Genovese, green beans and potatoes
Ingredients for 4 servings:
340gr Barilla Linguine
1/2 jar Barilla Pesto Genovese
100g potatoes
150gr green beans, sliced
Sea salt and pepper, to taste
Rock salt, for cooking water
Method:
1. Peel the potatoes and cut them into 1 cm cubes.
2. Wash and clean the beans and cut them into 1cm pieces.
3. Bring a large saucepan of water to the boil. Once boiling add rock salt (7 grams per litre of water).
4. Drop the Linguine into the boiling water and cook as per instructions on the box.
5. Four or five minutes before draining the pasta, add the green beans and potatoes into the pasta water.
6. Once ready, drain pasta and vegetables, reserving a little of the pasta water.
7. Put the Linguine and vegetables in to a large mixing bowl and add the Pesto Genovese. Adding a little of the cooking water as required, and mix until everything is evenly coated in Pesto.
8. Serve with a drizzle of Extra Virgin Olive oil.
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GREEN BEANS POTATO PESTO PASTA SALAD by WHAT TO COOK NEXT
We are making Green Beans Potato Pesto Pasta Salad. In this video I show you how to roast garlic, make pesto and put it all together in easy green beans potato pesto pasta salad. Enjoy.
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GREEN BEANS POTATO PESTO SALAD
ROASTED GARLIC
Oven at 400F
Peel garlic head shell, cut the tip to expose all the cloves. Drizzle olive oil, cover in foil. Roast for 30-40 minutes. Remove from the oven, let cool completely.
PESTO
3cups spinach
1/2cup basil
1/2 cup parsley
5 cloves of roasted garlic
1/2 cup parmesan cheese
1/3 cup walnuts
Juice of 1/2 lemon
1tsp lemon zest
1/4 cup olive oil
salt and pepper
SALAD
1lb green beans, trimmed and washed
1/2 pound small red potatoes
1/2 pound pasta
Parsley, salt and and pepper.
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How to Make Pesto Pasta with Green Beans and Potatoes | SavoryOnline
Dinner is ready in 15 minutes with this hearty vegetarian entrée. Boil pasta and green beans in one pot for speedy prep and cleanup.
Get the full recipe at:
Visit our website or social channels for more recipes, videos and tips: savoryonline.com