Basil Pesto Sauce with Green Beans and Potatoes

This fresh and flavorful Basil Pesto Sauce with Green Beans and Potatoes is a classic Ligurian dish that combines the nutty richness of pesto with hearty vegetables. The combination of garlic, toasted pine nuts, and basil creates a velvety sauce that pairs beautifully with pasta. The blanched green beans and potatoes add a satisfying texture, making this dish a simple yet delicious choice for any meal.

Ingredients

• 3 cloves garlic
• 1 bunch basil, stemmed
• ¼ cup pine nuts, toasted
• ½ cup extra-virgin olive oil
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• 1 pound fresh or dried trofie or pasta of your choice
• 2 potatoes, peeled, sliced ½ inch thick, and blanched for 4 minutes
• 8 ounces green beans, cut into 3-inch lengths and blanched for 4 minutes

Directions

1. Make the pesto: In a food processor, add garlic, basil, and toasted pine nuts. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until smooth. Fold in the Parmigiano-Reggiano cheese by hand and set aside.
2. Cook the pasta: In a large pot of salted boiling water, cook the pasta until al dente. Add the potatoes and green beans during the last minute of cooking to heat them through. Drain, reserving 1 cup of pasta water.
3. Combine & Serve: Transfer the pasta and vegetables to a serving bowl. Toss with the pesto, adding reserved pasta water as needed for consistency. Serve immediately.