We tasted this exquisite dish a few years ago, in a restaurant with a veranda overlooking the sea of Liguria, a region in Italy. The breeze created amazing waves and colored the sea with deep and intense blues. The pasta with pesto, potatoes and green beans struck us because in this dish the ingredients are perfectly blended, the creaminess of the pesto is enhanced by the more mellow consistency of the potatoes and the crunchiness of the green beans. The garlic gives it a strong aroma and an enveloping flavor. And so we thought we'd share this recipe. However, it is not only delicious and satiating, but it is also a precious source of antioxidant and anti-inflammatory substances, thanks to basil, pine nuts and garlic. Pine nuts also support the immune system and supply the body with energy while green beans provide mineral salts and fibers.
Ingredients for 4 people
300 grams of durum wheat pasta in short format
40 fresh basil leaves
1 clove of garlic
2 tablespoons of pine nuts
30 grams of grated Parmesan cheese
150 grams of potatoes
150 grams of green beans
Extra virgin olive oil
Start by making the pesto. Blend the basil leaves together with a few grains of coarse salt, pine nuts and garlic in a blender. Add the Parmesan and blend again until the mixture is fairly homogeneous. Place the pesto in a bowl and pour in as much extra virgin olive oil as you need to make a smooth sauce. Clean the green beans and steam them for ten minutes. Peel the potatoes and cut them into slices. Bring a saucepan filled with salted water to a boil. Add the pasta and the potatoes. As soon as the pasta is cooked, drain pasta and potatoes, pour into a serving dish. Season with the pesto, add a little cooking water to mix everything and complete with the green beans.