{"id":77223,"date":"2022-09-29T18:00:58","date_gmt":"2022-09-29T16:00:58","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=77223"},"modified":"2026-03-24T10:44:51","modified_gmt":"2026-03-24T09:44:51","slug":"pasta-with-green-beans-potatoes","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/pasta-with-green-beans-potatoes\/","title":{"rendered":"Pasta with Green Beans, Potatoes and Pesto"},"content":{"rendered":"\n

Pasta with green beans, new potatoes and basil pesto or pesto alla Genovese is an easy and delicious recipe inspired by a traditional Ligurian pasta dish. Also known as pesto pasta Liguria, it is one of the most traditional ways they eat pesto in the Northern Italian region it comes from. The pesto, which is always homemade, and is served with a simple combination of fresh green beans, potatoes and pasta. Not only is it delicious but it is easy and quick to prepare, making it a perfect midweek dinner choice.<\/p>\n\n\n\n

It\u2018s the perfect late summer and early fall recipe, while fresh green beans are in season. New potatoes or any other starchy potato can be used for this pasta with green beans recipe. And depending on the potato type, you can either choose to leave the skin on or peel them after boiling them.<\/p>\n\n\n\n

\"pesto<\/figure>
Preparing the pesto<\/h2>\n\n\n\n

Since pesto consists of nothing more than a few key ingredients, the quality of the ingredients really does matter. Thefore, be sure to select fresh herbs, coarse grained sea salt, and a delicate, buttery tasting Italian olive oil (olive oil made from taggiasca olives<\/a> is a nice choice). And please don\u2019t skimp on the cheese \u2013 go for the real deal \u2013 aged Parmigiano Reggiano or Pecorino. For the best flavor, it should be freshly grated rather than using a store bought pre-grated cheese. Pesto is easy enough to make, but if you\u2019re really in a rush, pick up a pre-made version instead. Just look for fresh pesto over a jarred version so you can maximize the flavor.<\/p>\n\n\n\n

Tips for pesto pasta Liguria<\/h2>\n\n\n\n

For this recipe, the pasta, potatoes and beans can either be cooked in the same pot, or one ingredient at a time before tossing everything together with the basil pesto. This entirely depends on individual choice. Personally, I like to cook the beans, potatoes and pasta separately, as I find it\u2019s easier to get the cooking times right.<\/p>\n\n\n\n

The green beans are cooked just a few minutes, so that they still retain their crunch (al dente), nutrients, and that delightful green pop of color! If you prefer green beans with a little less crunch, then simply cook them to the desired doneness. And since new potatoes have such a thin skin there is no need for peeling them. The skin of the potato is where the majority of the dietary fiber and nutrition is found, plus it tastes delicious.<\/p>\n\n\n\n

All in all, this is the perfect dish for a weeknight or for any night. It\u2019s easy to put together and is a treat for the taste buds. Best thing is, it also a pleaser for the whole family.<\/p>\n\n\n\n

\"pesto<\/figure>
If you like this pasta with green beans recipe, then you might like:<\/h2>\n\n\n\n