Pasta with pesto and potatoes

4 servings

40 minutes

Pasta with pesto and potatoes is a vibrant dish of Italian cuisine inspired by the traditions of Genoa, the birthplace of the famous pesto sauce. Tender penne rigate cooked in potato water absorbs the earthy aroma of potatoes and fresh herbs. The spicy pesto made from parsley, garlic, and pine nuts, enriched with grated pecorino cheese and olive oil, gives the dish a rich flavor with nutty and herbal notes. Beans and savory add freshness and a hint of spice, while browned butter envelops all ingredients in softness. This dish is perfect for a cozy Italian-style dinner, especially when paired with a glass of white wine. The harmony of textures and flavors makes pasta with pesto and potatoes not just a meal but a true gastronomic journey to the heart of Italy.

Energy value per serving

• Calories: 935
• Proteins: 27.1g
• Fats: 55g
• Carbohydrates: 79.8g

Ingredients

• Parsley: 1 bunch
• Garlic: 1 clove
• Sea salt: to taste
• Roasted pine nuts: 100 g
• Pecorino Romano cheese: 180 g
• Butter: 40 g
• Extra virgin olive oil: 60 ml
• Green beans: 100 g
• Savory: 3 stem
• Potato: 200 g
• Penne Rigate: 350 g

Cooking steps

1. For the pesto, wash the parsley, dry it, and pluck the leaves.

   Required ingredients:

   • Parsley: 1 bunch

2. Crush garlic in a mortar with a little sea salt and a quarter of the nuts.

   Required ingredients:

   • Garlic: 1 clove
   • Sea salt:  to taste
   • Roasted pine nuts: 100 g

3. Then gradually mix in the parsley leaves and the remaining nuts.

   Required ingredients:

   • Parsley: 1 bunch
   • Roasted pine nuts: 100 g

4. After that, add grated pecorino and browned butter, then mix in olive oil last and season the pesto to taste.

   Required ingredients:

   • Pecorino Romano cheese: 180 g
   • Butter: 40 g
   • Extra virgin olive oil: 60 ml
   • Sea salt:  to taste

5. To prepare browned butter, sauté it over medium heat until browned and strain through a cloth-lined sieve to remove dark particles.

   Required ingredients:

   • Butter: 40 g

6. For the pasta with savory, boil the beans until soft in heavily salted, boiling water.

   Required ingredients:

   • Green beans: 100 g
   • Sea salt:  to taste
   • Savory: 3 stems

7. Peel the potatoes and cut them into cubes. Boil them in plenty of salted water until they remain slightly firm.

   Required ingredients:

   • Potato: 200 g
   • Sea salt:  to taste

8. In the water from boiling potatoes, cook the noodles until al dente.

   Required ingredients:

   • Penne Rigate: 350 g

9. In the last minute of cooking, add the beans and potatoes.

   Required ingredients:

   • Green beans: 100 g
   • Potato: 200 g

10. Drain everything into a sieve, leaving some water from boiling.

11. Mix the pesto with the reserved water until you achieve an elastic consistency, then add it to the pasta.

12. Place the noodles in heated deep plates.

13. Sprinkle with pecorino and serve.

    Required ingredients:

    • Pecorino Romano cheese: 180 g