in Italy

Ligurian pasta

updated

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Ingredients for 4 servings:

  • 400 g penne or other short pasta
  • 250 g green beans (better to use green beans than princess beans)
  • 250 g potatoes
  • 1 jar pesto, green
  • Salt
  • savory
  • Parmesan, freshly grated, to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Pasta with green beans, potatoes and pesto

Peel the potatoes and cut them into bite-sized pieces; chop the beans or use frozen ones. Cook both vegetables together with a little water, salt, and savory until al dente, then drain. At the same time, cook the pasta in another pot with salt until al dente, then drain. Heat the pesto and add 3-4 tablespoons of the pasta water. Gently mix all the ingredients together and sprinkle with Parmesan cheese, if desired. I call these things “quick pasta” because they’re so easy to prepare.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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