Pesto Pasta, Beans, Potatoes-Trattoria Ligagin, Genoa, Italy – a delicious recipe with parmesan cheese, nuts, garlic, fresh basil, extra virgin olive oil, red potatoes. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Finely grind cheese, nut and garlic in processor.
2
Add basil and puree.
3
Drizzle oil, processing until well blended.
4
Season pesto with salt and pepper.
5
(Can be prepared 2 days ahead.
6
Press plastic wrap onto surface and refrigerate.
7
).
8
Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes.
9
Using slotted spoon, transfer potatoes to large bowl.
10
Add green beans or fava beans to same pot and boil until tender, about 3 minutes.
11
Using slotted spoon, transfer beans to bowl with potatoes.
12
Cook pasta in same pot until tender but still firm to bite.
13
Drain, reserving 1/3 cup liquid.
14
Add pasta to potatoes and beans.
15
Whisk enough reserved liquid into pesto to moisten.
16
Add pesto and butter to pasta.
17
Toss to coat and serve.
779
kcal
Calories
29
g
Fat
109
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ⅓ cup freshly grated parmesan cheese, 2 tablespoons pine nuts, 2 garlic cloves, 6 12 ounces fresh basil, stemmed, and more.
Yes, Pesto Pasta, Beans, Potatoes-Trattoria Ligagin, Genoa, Italy falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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