PastaPestoPotato

Pasta Liguria

This classic recipe originates from the region of Liguria. Traditionally served with potatoes and beans, this is the most authentic way to enjoy pesto in Liguria.

Prep Time: 10 mins
Cooking Time: 12 mins
2 people

Used in this recipe

Ingredients

Pesto

150ml Filippo Berio Extra Virgin Olive Oil
25g pine nuts
2 cloves garlic, halved
40g basil leaves
50g freshly grated Parmesan cheese

Pasta

100g new potatoes peeled, if preferred
100g fine green beans, trimmed
250g fresh pasta
Freshly grated Parmesan cheese, to serve

Method

To make the pesto, heat 3 tbsp of the oil in a small pan. Add the pine nuts and cook gently for 1 minute, or until just golden. Add the garlic and cook for 30 seconds, remove from the heat and leave to cool.
Tip into a food processor, add the basil and the remaining oil and whizz until very finely chopped. Add the Parmesan and give a quick pulse to mix together. The pesto should be thick, but not too smooth. Season to taste. The pesto can be stored in a screw-top jar in the fridge for up to a week.
Cut the potatoes into 1.5cm cubes, then cook for 8 minutes in a large pan of lightly salted boiling water.
Cut the beans into 3cm lengths and then add them to the pan with the pasta and cook for a further 4-5 minutes, or until the pasta is just cooked. Reserve 2 tablespoons of the cooking water then drain into a colander.
Return the potatoes, beans and pasta to the pan with the reserved cooking water, add half of the pesto sauce and toss everything together. Serve in warmed bowls with freshly grated Parmesan cheese.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.