Pasta with pesto potatoes and green beans



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Recipe Pasta with pesto potatoes and green beans of of 28-05-2013 [Updated on 01-03-2017]

This is a variant of the classic pasta with pesto, the flagship of Ligurian cuisine

  • Ingredients for 4 people:

Method

How to make pasta with pesto, potatoes and green beans

, the addition of potatoes and green beans that cook together with the pasta, give the dish a very special taste. The pasta format most suitable for the preparation of this first course is trenette, but trofie, casarecce or gnocchetti are also fine, because they are a type of pasta capable of "absorbing" the sauce well :) Today I'm again at my workstation, surrounded by 1000 paperwork that have accumulated on my desk in these days I have been out, so I say goodbye and I get to work, today it will be hard, but it touches me. Kisses to those who pass by

Clean the green beans by removing the ends and cut them in half.
Wash, peel the potatoes and cut them into cubes

Put the water in a large pot, bring to a boil, add salt and add the green beans and potatoes

After a couple of minutes of cooking, add the pasta.

Cook the pasta for the time indicated on the package, then drain everything and pour into a bowl

Add the Genoese pesto and mix

Serve the pasta with potatoes, green beans and pesto adding, if necessary, a drizzle of raw oil on the plates.


Trofie with pesto, potatoes and green beans

The trofie with pesto, potatoes and green beans are a Ligurian recipe that includes, in addition to the use of the famous Genoese pesto, also vegetables such as green beans and potatoes, which they cook together with the pasta. The potatoes release starch during cooking, giving the dish creaminess and the green beans give it crunchiness. It is very important, in order not to obtain a mush, to respect the cooking times of the vegetables.

For the preparation of trofie with pesto, potatoes and green beans in half the time you can use a Genoese pesto prepared the day before and stored in the refrigerator, well covered so that it does not blacken. Alternatively, there is always ready-made pesto, but choose it of excellent quality and with only the ingredients indicated in the specification. If you use dry trofie instead of the fresh ones indicated, calculate 80 grams each instead of 125 g. Then it depends on how greedy you are -)

The trofie with pesto, potatoes and green beans they are excellent freshly prepared. Since the pasta must be seasoned in a bowl, I suggest you bring it to the table and make the portions at the moment. It is a dish that brings color and joy. It can be served with flakes of pecorino, Parmesan, a handful of toasted pine nuts, or garnished with basil leaves.


GRANDMA'S RECIPE: homemade pesto pasta with potatoes and green beans.

What better way to deal with the mood of nostalgia in food than with a childhood memory of some grandmother's delicacies?

And being Ligurian I could only choose one of the dishes of my regional tradition.

My grandmother and my mother always prepared it and I remember how it was today the time it took to pound all the ingredients in the mortar until the pesto was magically formed. And its scent has remained unchanged over the decades even if the mixer has taken the place of the marble mortar and the wooden pest.

It is truly a little magic that gives surprising results in just a few minutes.

And surely all of you will know pasta with pesto but not everyone knows that the traditional recipe also includes green beans and new potatoes cooked in pasta water.

1 & # 82302 & # 82303 & # 8230 Follow our recipe with the video and remember that you can also find it on our blog with all our tips that will make your life easier!

Here is my family recipe!

(To prepare a 270-300 gram jar of pesto)

Fresh basil (tips and leaves) about 20

Parmesan and / or grated Pecorino cheese 100 gr.

Pasta of your choice 230-250 gr.

(We have chosen organic whole butterflies)

3 or 4 medium-small organic potatoes (calculate one per person)

Fresh green beans 250-300 gr

Pesto made by you to taste and to taste

After having washed and drained your basil well, dab it and put it in a mixer together with the garlic clove (remove the inner core).

Add the pine nuts and cheese.

Put a pinch of fine salt.

Blend everything and decide if you prefer a thinner consistency of your pesto or if you love it more rustic.

Transfer it into a glass jar with a lid and cover the top surface with extra virgin olive oil.

PREPARATION FOR YOUR PASTA

Boil a pot of water that you will salt when boiling.

Peel the potatoes and cut them into rather large pieces and throw them into the boiling pasta water.

Wash your green beans thoroughly.

Peel the green beans by removing the small piece of the head and keeping the sprinkle and throw them in the pot together with the potatoes.

Let it cook for about 5 minutes and add the pasta.

At the end of the cooking time of the pasta (indicated in the package) drain everything and season with plenty of pesto made by you.

At your choice, you can add extra virgin olive oil and more grated Parmesan cheese or not.


Detach the basil leaves and wash them gently under cold running water to allow the leaves to maintain their bright color and not turn black.

Put the aged Parmesan and pecorino in the blender. Also add the pine nuts and garlic devoid of the soul. Make a few quick shots to coarsely chop the pine nuts.

Also add the basil leaves and chop into jerky, without overheating the basil.

If you prefer, you can also use the traditional method by mincing the ingredients in a mortar.

Put a pot of salted water on the fire and put inside the washed and peeled green beans, and the peeled potatoes cut into small pieces not too big.

When the water boils, add the pasta and drain (keep some aside) al dente along with the green beans and potatoes. Put it back in the pot and add the basil pesto (strictly off the heat)


Senticheprofumino. Ilenia's recipes.

Hi Friends, today a simple, fast and very tasty recipe for you. A pasta that I ate several years ago in the "hot" version and that this summer I re-proposed as "cold pasta". a real success I assure you. It is prepared in a few minutes if you have the pesto ready and is very appetizing.

Pasta (cold or hot) with Genoese pesto, potatoes and green beans

Pasta (cold or hot) with Genoese pesto, potatoes and green beans

Ingredients for 4 people

3 medium potatoes
300 g of green beans (mine were "serpentine" from my father's garden)
300 g of pasta (preferably cooked for about 10-12 minutes)
150 g of Genoese pesto
flakes of parmesan or parmesan (I Gran Moravia)

Pasta (cold or hot) with Genoese pesto, potatoes and green beans

Clean the green beans and potatoes, if the green beans are long cut them into 2 3 pieces and make the potatoes into small pieces that are not large but not too small. Boil a rather large pot of water, when it starts to boil, add salt to the water and add the potatoes into small pieces, after a few minutes the green beans and the pasta. Drain everything al dente and if you want to eat it hot, season everything with pesto, a drizzle of oil and serve, if you want to bring the cold version, pass everything under running water and then season with pesto, oil and a pinch of salt if necessary, keep in the fridge at least half an hour before serving and in any case if it has been in the fridge for several hours, take it out at least half an hour before eating it.
Both adults and children liked it a lot in my house !!


Nadia's Recipes



Ingrediants:
- trofie (fresh or dried)
- pesto
- potatoes
- green beans (frozen)

Prepare the pesto or if you use a ready one, remove it from the refrigerator and pour it into a large bowl.
Peel a large potato and cut it into cubes.
Chop the green beans in half, still frozen.
Put a large pot on the stove with water and salt.
When it boils, add the diced potatoes and green beans and cook for a couple of minutes. Now add the pasta to the green beans and potatoes and cook according to the times indicated, depending on whether you use fresh or dry pasta.
Drain and season in the bowl with the pesto, mixing the pasta well.


Pennette, pesto, potatoes, green beans and cherry tomatoes

This is really a very simple recipe if you then organize the day before making a menu that includes green beans and boiled potatoes the next day using the leftovers you make a new dish.

First you need both green beans and potatoes already boiled (even steamed they can go but be careful when cooking, steamed potatoes will fall apart if overcooked.)

Then prepare all the vegetables, including the chopped poodorini at your discretion, however I would say not too big

If you have not made them in advance, calculate the cooking times well, it will take at least 35/40 minutes to cook them.

Once the vegetables are ready, you need to cook the pasta (so in the meantime the potatoes cool that you can also cool them under cold water, this time), when cooking it do not use too much salt first of all because the pesto is already very tasty on its own and second , because then we will go to lengthen the pesto with the cooking water, so if you make it salty you risk making a dish that is too tasty).

For the pesto you can buy it already made or make it yourself (here you can find a recipe to do it: sauces), in any case as soon as the pasta is ready, start putting your pesto in a pan and very slowly add a ladle of cooking water in order to lengthen it just enough, pour in the tomatoes, potatoes and green beans, mix everything, turn off the heat and add the freshly drained pasta. is too dry.

A simple but very tasty recipe. try it also in summer as a cold pasta.


Pasta with basil pesto, potatoes and green beans

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Fusilli potatoes and green beans with pesto

  • 250 g of Fusilli
  • 300 g of boiled and salted green beans
  • 300 g of boiled and peeled potatoes
  • 2 cc of Pesto with basil (or other traditional pesto)
  • Extra virgin olive oil to taste
  • Salt to taste. (to fix the plate at the end)

Cut the boiled and peeled potatoes into small cubes (the best method, in my opinion, to store leftover boiled potatoes, remove the peel and place them in the fridge covered with cling film or in special containers), salting them if you haven't done so yet. Aside, cut the green beans into small pieces, also salted properly (if in the recipe from which they are left over, then leave it alone) and mix them with the potatoes.

Drain the fusilli al dente, cool them immediately under water and then sprinkle them with oil, add all the ingredients together, including the pesto, then mix and check their flavor. Keep everything in a salad bowl in the fridge covered with plastic wrap.

Consume fusilli potatoes and green beans with pesto at the moment or take them with you for lunch outside the home.

I wish you a good appetite and if you want to continue to stay up to date, follow THE CORNER OF DELICACIES also on Facebook!


1) Bring one and a half ladles (about 250 ml) of lightly salted water to a boil. Collect the semolina on the pastry board make the fountain in the center, pour, little by little, the very hot water, knead and knead the dough vigorously, picking it up and squeezing it several times without tearing it. When it is smooth and compact, it forms a ball, cover it and let it rest for about ten minutes.

2) After this time remove the dough into small pieces and rub them one by one on the palm of your hand by twisting them into screws. Gradually collect the trofie on the pastry board sprinkled with a veil of semolina and cover them with a cloth.

3) Check the green beans, peel the potatoes and cut them into chunks. Collect in the blender the pine nuts, the garlic cut in half and deprived of the sprout, the Parmesan cheese, a pinch of salt, the walnut and half a glass of oil blend until creamy.

4) Gently wash and dry the basil leaves, add them to the blender and blend again adding more oil until you get a smooth sauce.

5) Bring plenty of salted water to a boil in a large pot, add the green beans, cook them for about ten minutes, then add the potatoes as soon as they are softened, add the trofie, mix and continue cooking for another 6-7 minutes.

6) Drain the pasta and vegetables still a little al dente, collect them in a hot bowl and season with the pesto.



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