Linguine al Pesto Genovese with Potatoes & Green Beans
Pasta the way they make it in Genoa: homemade basil pesto tossed with linguine, tender potatoes and green beans that all cook in the same pot. Bright, fresh and fragrant.
Diet swaps
- Gluten-free: Use gluten-free pasta.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 packed cups Fresh basil leaves
- 1/4 cup Pine nuts
- 1/3 cup Grated Parmigiano-Reggiano
- 2 tbsp Grated Pecorino Romano
- 1 clove Garlic
- 1/4 cup Extra-virgin olive oil
- 8 oz Linguine or trofie
- 1 medium Yukon Gold potato, peeled and cut into small cubes
- 6 oz Green beans, cut into 1-inch pieces
Directions
- Make the pesto: pulse the garlic, pine nuts and a pinch of salt in a food processor, add the basil and pulse, then stream in the oil and stir in both cheeses.
- Bring a large pot of salted water to a boil. Add the potato and cook 5 minutes, then add the pasta. Add the green beans for the last 5 minutes.
- Save 1 cup of the cooking water, then drain.
- Toss the pasta, potatoes and beans with the pesto and a splash of the cooking water until creamy. Serve right away.
Calorie breakdown
Pasta 200 · olive oil 120 · pine nuts 58 · Parmigiano 36 · potato 33 · Pecorino 14 · green beans 13 · basil 3 · garlic 1
💡 Lighter tip: Make a double batch of pesto and freeze it in an ice cube tray. Each cube is about 2 tablespoons, ready for the pesto salmon, chicken or eggs.
Helpful for this recipe
Food processorShop on Amazon →Marble mortar and pestleShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →