Ligurian Pasta with Basil, Beans and Potatoes
by Nigella. Featured in KITCHENIntroduction
My children wouldn't care if all I ever gave them was pasta with some bottled sauce poured over, and I don't deny that's sometimes indeed what they are given; but to please myself, and them, this is what I make when I get it together a little. Making this is hardly effortful; the potatoes cook in the pasta water — requiring a little extra time, nothing more — and the pinenutless pesto is whizzed up easily by the processor.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
My children wouldn't care if all I ever gave them was pasta with some bottled sauce poured over, and I don't deny that's sometimes indeed what they are given; but to please myself, and them, this is what I make when I get it together a little. Making this is hardly effortful; the potatoes cook in the pasta water — requiring a little extra time, nothing more — and the pinenutless pesto is whizzed up easily by the processor.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
- 500 grams floury potatoes (peeled and cut into 1½ cm/ ¾ inch slices quartered into chunks)
- 500 grams linguine
- 200 grams fine green beans
For the pesto
- 100 grams fresh basil leaves
- 100 grams grated Parmesan cheese (see Additional Information below)
- 1 clove garlic (peeled)
- 100 millilitres regular olive oil
- 100 millilitres extra virgin olive oil
- 1 pound mealy potatoes (peeled and cut into 1½ cm/ ¾ inch slices quartered into chunks)
- 1 pound linguine
- 7 ounces slender green beans
For the pesto
- 5 cups fresh basil leaves
- 1 cup grated Parmesan cheese (see Additional Information below)
- 1 clove garlic (peeled)
- ½ cup regular olive oil
- ½ cup extra virgin olive oil
Method
- Put the prepared potato chunks into a large saucepan with enough salted water to take the pasta later, and bring to the boil.
- Cook the potatoes until tender, about 20 minutes, then add the pasta. Check the packet cooking instructions, and at about 4 minutes before the end of the specified cooking time, add the green beans. If you are using artisanal egg linguine, which takes less time, you will need to alter your strategy.
- While this is bubbling away, whiz the ingredients for the pesto in a food processor. Before you drain the saucepan, remove and reserve about ½ cupful of the cooking liquid. Tip the drained potatoes, beans and pasta back into the dry pan.
- Add the pesto from the processor and enough cooking water to give a runny sauce that coats the strands of pasta as you work it through with a fork or pasta claw. Serve immediately.
- Put the prepared potato chunks into a large saucepan with enough salted water to take the pasta later, and bring to the boil.
- Cook the potatoes until tender, about 20 minutes, then add the pasta. Check the packet cooking instructions, and at about 4 minutes before the end of the specified cooking time, add the green beans. If you are using artisanal egg linguine, which takes less time, you will need to alter your strategy.
- While this is bubbling away, whiz the ingredients for the pesto in a food processor. Before you drain the saucepan, remove and reserve about ½ cupful of the cooking liquid. Tip the drained potatoes, beans and pasta back into the dry pan.
- Add the pesto from the processor and enough cooking water to give a runny sauce that coats the strands of pasta as you work it through with a fork or pasta claw. Serve immediately.
Additional Information
For vegetarians replace the Parmesan with a vegetarian alternative.
MAKE AHEAD:
The pesto can be made 2-3 days ahead. Make the pesto using only 50ml olive oil and transfer to a jam jar or airtight container. Carefully pour the remaining oil over the top so that the surface of the pesto is completely covered with oil. Store in the fridge. Leave to stand at room temperature for about 30 minutes before stirring and using.
FREEZE:
The pesto can be frozen for up to 3 months in an airtight container. Make the pesto and cover with a layer of oil, as above. Defrost for 2-3 hours at room temperature and stir before using.
For vegetarians replace the Parmesan with a vegetarian alternative.
MAKE AHEAD:
The pesto can be made 2-3 days ahead. Make the pesto using only 50ml olive oil and transfer to a jam jar or airtight container. Carefully pour the remaining oil over the top so that the surface of the pesto is completely covered with oil. Store in the fridge. Leave to stand at room temperature for about 30 minutes before stirring and using.
FREEZE:
The pesto can be frozen for up to 3 months in an airtight container. Make the pesto and cover with a layer of oil, as above. Defrost for 2-3 hours at room temperature and stir before using.
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Show more commentsJust made this and the family absolutely loved it!! Thanks, Nigella
Yummy! Thanks for a recipe for a pesto without nuts as well. Having a love of pesto and a nut allergy makes this especially welcome.
Some people experience an unpleasant after taste from pinenuts, including me! Walnuts are my preference as a substitute.
I always, always add pine nuts! X
Hi Nigella! Amazing recipe as usual! That pesto sauce must be incredible! Another version, a bit simpler, can be the pasta with pesto al limone e basilico. Just blend basil and the juice of a lemon with some parmesan and olive oil and pour that green perfumed sauce on you pasta and enjoy!! Very simple and delicious. Samuel
Simple, fast and delicious! Have made it with the potatoes and without....I added chicken meatballs when I left the potatoes out and whichever way, this is quick, easy and tasty!