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Pasta in a Pesto Sauce with Green Beans and Potatoes. Serves 6.


3 small red potatoes
1/2 lb. thin green beans, stem ends snapped
1 pint (8 ounces) Salumeria Italiana housemade pesto, room temperature
1 pound (1/2 package) Setaro bucatini pasta
Drizzle of extra virgin olive oil, preferably Ligurian, such as Olio Carli
1/2 cup grated aged Parmigiano-Reggiano
Salt and pepper to taste

Boil potatoes in their skins for 10 minutes, until barely tender. Cool and then peel and slice thin.
Boil or steam green beans until crisp tender; when cool, cut into three or four sections.  Bring a pot of well-salted water to a boil, and add bucatini.
Cook until al dente, about 10 minutes. While draining, save a few tablespoonsful of pasta water.  Toss the pasta with the pasta water, green beans, potatoes, and half the pesto.  Add more pesto, a tablespoonful or so at a time, as desired. Toss again with cheese, and salt and pepper.  Drizzle with olive oil.