The recipe for this traditional Ligurian dish, makes enough servings for four people and Enrico even provided step-by-step illustrated instructions!
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Prep Time | 10 minutes |
Cook Time | 20 minutes |
Passive Time | 5 minutes |
Servings |
people
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Ingredients
Pasta
- 500 g Trenette or pasta of your choice
- 100 g Green Beans cut into 1-inch pieces
- 1 large yellow potato cut into 1-inch cubes
Pesto:
- 50 g Basil Genovese about 45 round leaves
- 2 cloves garlic
- pinch Coarse salt
- 2 Tbsp grated Parmigiano
- 2 Tbsp grated Pecorino
- 30 g Pine Nuts (a handful)
- 100 mL extra virgin olive oil
Ingredients
Pasta
Pesto:
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Instructions
- Crush the basil and garlic with a pinch of coarse salt (with a mortar and pestle if you want to be traditional, or a food processor if you don’t have one!) slowing adding oil as you go.
- Add the pine nuts, grated parmigiano, and grated pecorino to the mixture and continue drizzling in the oil until you achieve the consistency of thick cream.
- Boil water for the pasta, adding salt once it reaches a boil.
- Add pasta, green beans, and potato to boiling water.
- Once pasta is al dente — not overly soft and still has some texture — remove from heat and drain (reserve a cup of the pasta water!).
- Place pesto into a large serving bowl and add a few spoonfuls of the reserved pasta water.
- Pour pasta, green beans, and potato into the bowl with the pesto, mix, and enjoy!
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