Pasta with green beans

Pasta with green beans is a deliciously simple dish, typical of Ligurian cuisine. I will provide you with a classic version with an Italian twist. If you have fresh green beans, they will be perfect for this dish, but you can also use frozen ones if fresh are not available.

Ingredients

• 320 g of pasta (linguine, trofie, or tagliatelle)
• 400 g of fresh or frozen green beans
• 2 medium potatoes
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated Parmigiano (optional)
• Fresh basil (optional)

Preparation

1. Clean the green beans by trimming the ends and wash them under running water. If you are using frozen green beans, follow the instructions on the package for proper thawing.
2. Peel the potatoes and cut them into cubes of about 1 cm.
3. Bring a large pot of salted water to a boil. Add the green beans and potatoes and let cook for about 10 minutes (or follow the cooking times for frozen green beans).
4. Add the pasta to the water with the green beans and potatoes and cook according to the times indicated on the package.
5. In the meantime, in a large pan, sauté the chopped garlic with the extra virgin olive oil until it is lightly golden. Remove the garlic if not desired.
6. Drain the pasta with the green beans and potatoes, reserving some of the cooking water.
7. Add the pasta to the pan with the oil and garlic, adding some of the cooking water if necessary to emulsify.
8. Serve hot, with a sprinkle of pepper and grated Parmigiano to taste, and garnish with fresh basil leaves.

Curiosity

In Liguria, this dish is often enriched with pesto, creating a dish known as “Pasta alla Genovese”. If you wish to add pesto, you can incorporate it during the emulsifying phase once the pasta is drained. The fresh and aromatic flavor of the pesto pairs perfectly with the sweetness of the green beans and the texture of the potatoes.