Liguria is known for having the best pesto in all of Italy. I've been told it is the soil that gives the basil grown in this area its unique flavor! Naturally, you find many pesto dishes that come from Liguria but this one happens to be my all time favorite. Whenever your locally grown beans come into season do take advantage and pair them with your own home made pesto in this quick and easy pasta dish! Here's a little tip; make lots of pesto, use what you need and divide the remainder into family size servings freeze in baggies. You'll never have to buy pesto in a jar again!
Fresh basil leaves
2 Cup (32 tbs)
2 Clove (10 gm)
1 Cup (16 tbs), grated
1 Cup (16 tbs)
Extra virgin olive oil
3 Cup (48 tbs)
Fresh green beans
1 Cup (16 tbs), cut into one inch pieces
1 Large, cubed into ½-inch pieces
1.Boil water for cooking pasta.
2.Cut and peel the potatoes and beans.
2.Combine basil, garlic, pine nuts, Parmesan and 3 tablespoons olive oil in a blender.
3.With the blender running drizzle remaining olive oil into blender and blend until you have a smooth paste.
4.When the water comes to a boil add the pasta, green beans and potatoes.
5.Cook until pasta, green beans and potatoes are done.
6.Drain pasta and toss with about 4 tablespoons pesto, just enough to lightly coat the pasta, green beans and potatoes.
7.Serve with some extra Parmesan.
Use what you need and store the remaining pesto in the refrigerator.