Pasta al pesto

Yields: 1 portion

Preparation time: 10'

Cooking time: 20'


  • A portion of Pesto
  • 60g of pasta (ideal cut would be trofie)
  • 50g Potatoes
  • 40g Green beans
  • Grated Parmigiano Reggiano to add on top


  • Make pesto if you don’t have it already (see recipe below)
  • Dice clean unpeeled potatoes (roughly 1cm side)
  • Remove the ends from green beans and cut them in pieces ~3cm long
  • Put beans and potatoes in room-temperature water in a pot
  • Salt the water (roughly 7g/l)
  • Bring to a boil and let boil for 5’
  • Add the pasta
  • Let boil until pasta is ready (follow the cooking time on the box)
  • Use a colander to sift the mix from the water
  • Put the pasta back in the pot (OFF THE HEAT)
  • Add the pesto, stir
  • Serve

This is my personal version of “Pasta al pesto”, a recipe from Genova.

↓ Here are the recipes for some of the ingredients listed above ↓



  • Mortar and Pestle or Blender


  • a pinch of salt
  • 20g of clean, dry basil
  • 10g of pine nuts
  • 35g of grated parmigiano reggiano (or grana padano)
  • 15g of grated pecorino romano
  • 40g extra-virgin olive oil


  • Take a mortar and pestle
  • Put the ingredients one by one in the mortar and smash them together with the pestle in the order they are listed
  • Let rest for 5-10 minutes


Pesto can be preserved in the fridge for a few days and can be frozen if necessary. I personally use an ice-cube mold so I can have pesto-cubes to unfreeze when needed.


For a 🌿vegan🌿 alternative to the recipe replace both parmigiano and pecorino with finely ground cashew nuts.


For a faster alternative you can put all ingredients in a food processor.

Category: First course

Origin: Liguria

Tags: PestoSeasonal