This traditional pasta recipe from the city of Genoa is popular throughout all of Italy. Al dente pasta tossed with a homemade basil pesto along with buttery potatoes and tender green beans. It may sound strange to add potatoes into pasta, but believe me, it works very, very well with the pesto sauce and that last minute sprinkling of Parmesan cheese.
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Linguine Genovese
Ingredients:
- 1 lb. long pasta (spaghetti or linguine)
- For the pesto:
- 1 cup fresh basil
- ½ cup fresh parsley
- 3 Tablespoons pine nuts
- Juice of 2 lemons
- ¼ cup extra virgin olive oil
- Pinch of crushed red pepper flakes
- Salt and Pepper
- ½ lb. Baby dutch potatoes, quartered
- 4 oz. thin green beans, cut into 1 ½-inch pieces
Directions:
- Preheat the oven to 375 degrees. Line large baking sheet with foil or parchment paper; arrange the potatoes and cut green beans in a single layer on the sheet. Drizzle with oil and sprinkle with salt and pepper. Roast for 25 minutes, or until the potatoes are tender.
- Place the pesto ingredients in a food processor. Pulse until combined; you may need to add a tablespoon or so of water to thin out the sauce.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10-12 minutes. Drain, saving some of the pasta water.
- Place the pasta in a large mixing bowl; toss together with the pesto sauce and roasted vegetables. Add in a ladle full of pasta water if need be to help make a sauce for the pasta with the pesto.
Tagged: basil pesto, Genovese, green beans, Italian, Italy, linguine, Parmesan cheese, pasta, pesto, pesto sauce, pine nuts, potatoes, whole wheat pasta
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