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Pasta Genovese is a classic Italian dish featuring pasta, potatoes, green beans and pesto. It makes a perfect one pot meal and the leftovers are fantastic the next day!
Pasta Genovese is one of my favorite dishes. I’ve always loved pesto, and it wasn’t until visiting the area of Genoa on our honeymoon that I discovered how it was meant to be served: with trofie pasta, red potatoes, blanched green beans, and a pesto made lovingly with mortar and pestle.
Sure, potatoes and pasta may sound a bit odd. But it works. And it’s the perfect meal to make at home. Not only is this a one-dish supper, but it’s perfect to serve guests.
I always have pasta and potatoes in my pantry, and if you use a store-bought pesto (don’t tell the Italians), this is the perfect go-to recipe.
Ligurian-Style Pasta Genovese
Four minutes prior to being cooked through, add in the green beans. Drain and add to the pasta
Toss with pesto, and serve immediately. Garnish each bowl with grated Parmesan.
Ligurian-Style Pesto Genovese
Yield 4-6 servings
Pasta Genovese is classic Italian dish featuring pasta, potatoes, green beans and pesto. It makes a perfect one pot meal and the leftovers are fantastic the next day!
1/2 lb. trofie pasta*
1/2 lb. small red potatoes, halved
1/2 lb. green beans, trimmed
8 oz. prepared pesto
salt, to taste
Garnish: grated Parmesan
- Cook pasta to al dente according to package directions. Drain.
- In a separate pot bring potatoes and water to a boil. Season with salt. Cook 15 minutes or until tender.
- Four minutes prior to being cooked through, add in the green beans. Drain and add to the pasta.
- Toss with pesto, and serve immediately. Garnish each bowl with grated Parmesan.
*substitute any preferred dried pasta shape if trofie is unavailable
Courses Main Course
Looking for more recipes highlighting potatoes? Being a key staple in every cuisine around the world, there’s no shortage of inspiration. Visit here for some great ideas using this convenient ingredient.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.