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Pasta with potato, beans and pesto recipe

Pasta with potato, beans and pesto recipe


  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

This is a traditional Ligurian dish that is usually made with potatoes, green beans and baby broad beans. The pesto sauce used to dress the pasta and vegetables is lighter than most, but still packs a wonderful flavoursome punch.

1 person made this

IngredientsServes: 4

  • 600 g (1 lb 5 oz) small new potatoes, halved or quartered
  • 225 g (8 oz) broccoli, cut into small florets
  • 75 g (2½ oz) shelled broad beans, skinned if preferred, 340–400 g (12–14 oz) in pods
  • 170 g (6 oz) fine green beans, topped and tailed
  • 2 courgettes, cut into bite-sized chunks
  • 300 g (10½ oz) tubular or hollow pasta shapes, such as casarecce (slim rolled lengths), gemelli (narrow spirals), orecchiette (little ears) or gnocchi (fluted shells)
  • sprigs of fresh basil to garnish
  • Tomato pesto sauce
  • 4–5 garlic cloves, coarsely chopped
  • 2 tbsp pine nuts
  • 100 g (3½ oz) fresh basil leaves
  • 55 g (2 oz) Parmesan cheese, freshly grated
  • 4 tbsp extra virgin olive oil
  • 2 ripe tomatoes, diced
  • salt

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Cook the potatoes in boiling water for about 15 minutes or until they are tender, but not soft. Add the broccoli, broad beans, green beans and courgettes, and simmer all together for a further 5 minutes.
  2. Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  3. Make the pesto sauce while the vegetables and pasta are cooking. Pound the garlic with a pinch of salt and the pine nuts in a mortar using a pestle. Add the basil and continue pounding until the ingredients form a green paste, then work in the Parmesan cheese and oil. Finally, work in the tomatoes. Alternatively, the pesto can be made in a food processor or blender: put all the ingredients, except the oil, in the container and whiz to a paste, then gradually add the oil through the feed tube with the motor running.
  4. Drain the pasta and vegetables and toss both together. Top with the pesto, garnish with sprigs of basil, scattering them over the top, and serve immediately.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    • 2 waxy potatoes
    • Coarse salt and fresh ground pepper
    • 8 ounces cavatappi or other short tubular pasta
    • 8 ounces green beans, trimmed and halved
    • 1/2 cup Pesto (recipe page 355)
    1. Peel and cut the potatoes into 1-inch cubes place in a large pot of water and bring to a boil.
    2. Add 1 tablespoon salt and the cavatappi return to a boil and cook for 2 minutes.
    3. Add the green beans. Return to a boil cook until the vegetables are tender and the pasta is al dente according to package instructions.
    4. Drain toss with the pesto and season with salt and pepper. Serve warm or at room temperature.

    Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.

    Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.

    Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.


    Pasta with pesto, green beans and potatoes

    Pesto’s simple ingredients combine with pasta to make a wonderful, fresh-tasting dish which is much lighter in flavour and texture than the creamy, heavier ones on offer. I love pesto and I really urge you to try to make your own – many people say they don’t like pesto sauce until they have tried a fresh, home-made one. You can replace the Pecorino with Parmesan, if you prefer.

    – 50g basil, leaves only
    – 10g rocket leaves
    – Salt and freshly ground pepper
    – 1 large garlic clove
    – 100–125ml extra virgin olive oil
    – 50g pine nuts
    – 10g walnuts
    – 40g finely grated Pecorino cheese
    – 1 large potato, peeled and cut into 1cm cubes
    – 500g of your favourite dried short pasta (I’m using Trofie)
    – 100g green beans, cut into 2cm lengths

    Make the pesto in a large mortar and pestle or food processor. Place the basil and rocket leaves into the mortar then sprinkle in a pinch of salt and add the garlic. Add a dash of extra virgin olive oil then use the pestle to work everything into a paste. Once the leaves have broken down a little and the garlic is in small pieces, add the pine nuts and walnuts and start to grind them into a paste. Once you have a smoothish paste (you don’t want it completely smooth), add a good amount of black pepper and the Pecorino cheese. Pour in the remaining extra virgin olive oil and check the seasoning.

    Bring a large pan of salted water to the boil, add the potato cubes and cook for 4–6 minutes until tender. Using a slotted spoon, scoop out the potato chunks and transfer to a plate to cool slightly.

    Add the pasta to the potato cooking water and cook according to the packet instruction, but reducing the time by 1 minute. About 2 minutes before the end of the cooking time, add the green beans.

    Place the pesto in a large bowl, then, once the pasta and beans are cooked, drain them, reserving some of the cooking water. Tip the pasta and beans into the pesto, along with the potatoes and gently mix everything together to coat. Use a little of the cooking water to loosen the sauce, if necessary. Check the seasoning again, then serve.

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    Recipe Summary

    • ½ pound dry penne pasta
    • 4 red potatoes, cut into 1/4 inch slices
    • ¼ pound fresh green beans, cut into 2 inch pieces
    • 1 tablespoon olive oil
    • 1 clove garlic, minced
    • salt and pepper to taste
    • ½ cup plain yogurt
    • ⅓ cup pesto
    • ¼ cup grated Parmesan cheese

    Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.

    Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.

    Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.

    Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.


    Pasta with potato, beans and pesto recipe - Recipes

    Makes 4 to 6 Servings

    Ingredients
    6 oz or 2 bunches fresh basil leaves
    1/3 cup pine nuts or walnuts or even almonds (toasted)
    1 cup freshly grated Parmigiano-Reggiano
    3/4 cup extra virgin olive oil
    2 medium sized garlic cloves, minced
    Salt and freshly ground black pepper to taste
    3 oz haricot verts or green beans cut in 1/3’s
    1 large or 2 medium Idaho potatoes peeled and cut into 1/2 inch by 1/2 inch cubes
    1 box of gemelli pasta or penne or whichever pasta you fancy

    Directions
    1. Combine the basil with the pine nuts in a food processor or blender and pulse. Add ½ cup of the cheese, ½ cup of the olive oil and the garlic and pulse a few times more Season with salt and pepper and refrigerate. (Don’t over blend because the heat from the blades will turn the basil dark).

    2. Bring water to a boil in a large pot, add salt and pasta and follow cooking times. Six minutes before the pasta is ready add the potatoes to the pot. Four minutes before the pasta is done add the beans.

    3. Drain the pasta and place in a bowl or back in the pot and add the remaining cheese and oil. Then just before serving add the pesto, toss well and serve! Garnish with basil leaves or red or yellow grape tomatoes.


    Pasta with potato, beans and pesto recipe - Recipes

    Makes 4 to 6 Servings

    Ingredients
    6 oz or 2 bunches fresh basil leaves
    1/3 cup pine nuts or walnuts or even almonds (toasted)
    1 cup freshly grated Parmigiano-Reggiano
    3/4 cup extra virgin olive oil
    2 medium sized garlic cloves, minced
    Salt and freshly ground black pepper to taste
    3 oz haricot verts or green beans cut in 1/3’s
    1 large or 2 medium Idaho potatoes peeled and cut into 1/2 inch by 1/2 inch cubes
    1 box of gemelli pasta or penne or whichever pasta you fancy

    Directions
    1. Combine the basil with the pine nuts in a food processor or blender and pulse. Add ½ cup of the cheese, ½ cup of the olive oil and the garlic and pulse a few times more Season with salt and pepper and refrigerate. (Don’t over blend because the heat from the blades will turn the basil dark).

    2. Bring water to a boil in a large pot, add salt and pasta and follow cooking times. Six minutes before the pasta is ready add the potatoes to the pot. Four minutes before the pasta is done add the beans.

    3. Drain the pasta and place in a bowl or back in the pot and add the remaining cheese and oil. Then just before serving add the pesto, toss well and serve! Garnish with basil leaves or red or yellow grape tomatoes.


    Pesto Pasta Liguria with Potatoes and Green Beans

    Pasta alla ligure con patate e fagiolini.

    In the same way that Bolognese sauce is omnipresent in Bologna’s homes and restaurants, basil pesto or pesto Genovese is ubiquitous in Ligurian cuisine. In fact, it’s practically a national symbol in Liguria, the Northern Italian region it comes from. People in Liguria are not only very proud of their pesto, but also quite fanatic about how it should be made and how to serve it. This pesto pasta Liguria with potatoes and green beans recipe is one of the most traditional ways they eat pesto in Liguria. The pesto, which is always homemade, is served with green beans, potatoes and pasta.

    The official basil pesto recipe.

    Also like Bolognese in Bologna, basil pesto has an official recipe! This was published by the Genoa Chamber of Commerce and is composed of 7 ingredients Ligurian basil leaves, Mediterranean pine-nuts, Vessalico garlic cloves, Ligurian extra virgin olive oil, coarse sea salt and two types of cheese, aged Parmesan and Pecorino from Sardinia. Of course, most of us have to use locally sourced ingredients such as basil leaves garlic and olive oil. It may also not be possible to find both cheeses. I actually often make it with just Parmesan (but don’t tell anyone from Genoa!).

    Pesto Pasta Liguria with potatoes and green beans.

    Pasta with pesto can be found in every restaurant in Liguria. The pasta is usually trenette (similar to linguine), trofie or corzetti and is dressed with just pesto and grated cheese or, as in this recipe, with potatoes and green beans as well. Normally just called pesto pasta Liguria with potatoes and green beans (pasta alla ligure con patate e fagiolini) , this dish is also known as pesto avvantaggiato. Most often the pasta, potatoes and beans are cooked in the same pot, sometimes one ingredient at a time, but also all together. Then everything is tossed with basil pesto.

    A one-pot recipe.

    This pesto pasta Liguria with potatoes and green beans is a very easy dish to make as you only need one cooking pot and the pesto is, of course, made from raw ingredients. Some people recommend salting the cooking water quite heavily. This is because the salt is said to help maintain the bright colour of the beans and keep the potatoes firm!

    Whether you cook the pasta, potatoes and green beans together depends on individual choice. However, if using fresh pasta, this definitely needs to be cooked alone or added only 2-3 minutes before the beans and potatoes are ready. I cooked the vegetables and pasta separately, but in the same water, as I find it’s easier to get the cooking times right.

    Making the pesto.

    Traditionally basil pesto is made with a pestle and mortar. However, you can also use a blender or mini food processor. Alternatively, crush the pine nuts with a pestle and mortar or a hammer and use a blender for the rest. But, mix the cheese in after with a fork or wooden spoon. This gives the pesto a more authentic texture.

    The Pasta.

    I used corzetti pasta medallions for this pesto pasta Liguria recipe. Corzetti, also called croxetti, are an ancient type of pasta dating back to the Middle Ages. The designs on the pasta are created with a wooden mold or stamp. This stamp has two designs engraved on it (one for each face of the pasta medallion). In the past, noble families had their family coat of arms engraved into the stamp! You can read more about this unique pasta on my corzetti or croxetti post.

    You can buy dried corzetti or make them yourself (I used dried).There are companies which sell these stamps online such as this company called Florentine Touch . They sell corzetti stamps through Etsy. You can even order your own design! If you can’t find corzetti, trofie or linguine are traditional pasta partners for basil pesto with potatoes and green beans. Alternatively fettuccine or penne work well too.

    Let me know if you try this recipe!

    Whichever pasta you use, I’m sure you’ll love this typical Ligurian way to eat pasta with pesto. And, if you do try this pesto pasta Liguria with green beans and potatoes, please let me know what you think. You can comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you!


    Pasta with Pesto Genovese

    Genoa (Genova) is the capital of the region of Liguria. Perhaps the best-known Ligurian dish is basil pesto genovese—pesto from Genoa. In the past, many Ligurians made their living as sailors and were away from home for months at a time. When they returned, they longed for fresh greens to restore their health. Pesto means “pounded” and it is a gorgeous emerald green sauce that consists of fresh basil, pine nuts (pinoli), extra-virgin olive oil, a mixture of Parmigiano (cow’s milk) and Pecorino (sheep’s milk) cheeses, and a touch of garlic all mashed together with a mortar and pestle. Pesto is traditionally served with trenette(flat narrow dried pasta similar to linguine) or trofie (short hand-twisted pasta).

    Sommelier’s Pick

    Liguria is best known for its white wines,of which “Lunae” Colli di Luni Vermentino is a shining example. This wine has a lovely piney quality with mineral notes that mirror the region’s geographical attributes. It offers a certain complexity heightened by floraland spice notes with a hint of citrus.

    Not many wine lovers know that Liguria also offers an excellent red wine that pairs beautifully with full-flavored pasta dishes: “Auxo Lunae” is a Sangiovese-based blend typical of Colli di Luni red wines. It has a deep ruby color and luscious overtones of fresh cherries and berries.


    Recipe for the Weekend: Trofie Pasta With Pesto, Green Beans and Potato

    This recipe is very delicious and easy to prepare. Once you have made the pesto and cooked the green beans and potatoes, it's simply mixing everything together once the pasta is cooked. Perfect for lunch or a pasta course at your dinner party. Try with a chilled glass of Vermentino. Have a fantastic weekend !

    Ingredients - serves two

    2 small waxy potatoes (peeled and sliced)

    100g fine green beans (topped and tailed)

    For the pesto

    1 x handful of fresh basil

    100g grated parmesan cheese

    In a pestle and mortar crush the garlic clove with seasalt so the garlic becomes a paste then add the pinenuts and pound to fine crumb then add the basil and pound to smooth texture add 2 tblsp of water to the pestle and mortar to create a smooth green paste. Add the olive oil slowly so it emoulsifies together with all the other ingredients.

    In a pot of boiling salted water cook the green beans and potatoes until they are cooked through (I hate crunchy green beans) and put them to one side. Cook the trofie pasta until its soft but still has a bite and place it in a warm frying pan with the cooked green beans potatoes and half of the pesto.

    Add a couple of tblsp of the pasta water and cook on the stove for a couple of minutes tossing or stirring continuously so the pesto penetrates into the pasta. Serve straight away with a spoonful or two of the uncooked pesto on top.


    Recipe Summary

    • 12 ounces fingerling or small new potatoes
    • Coarse salt
    • 1 pound trofie (or fusilli or penne)
    • 4 ounces green beans, trimmed and halved crosswise
    • Basic Pesto
    • Freshly ground pepper
    • Freshly grated Parmesan cheese, for serving

    Cut potatoes into 1/2-inch-thick rounds or pieces and cover with cold water by 2 inches in a medium saucepan. Bring to a boil add salt. Reduce heat to medium simmer potatoes until tender, about 10 minutes. Drain.

    Bring one large pot and one medium pot of water to a boil add salt to both. Add pasta to large pot cook until al dente. Add green beans to medium pot cook until tender, 5 to 6 minutes. Drain pasta and green beans.

    Heat pesto in a large skillet over medium heat until warm. Stir in potatoes, pasta, and green beans cook until heated through. Season with salt and pepper. Serve with cheese.