Cold pasta with pesto, potatoes, and green beans

Name: Cold pasta with pesto, potatoes, and green beans
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Bow tie pasta 11.3 oz; Potatoes 7.1 oz; Green beans 1 ½ cup; Basil 2.1 oz; Extra virgin olive oil 6 ¾ tbsp; Parmigiano Reggiano PDO cheese 2.5 oz; Pecorino cheese 1 tbsp; Pine nuts 2 tbsp; Garlic 1 clove; Coarse salt 1 pinch; Pine nuts to taste

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Luisa Orizio

Cold pasta with pesto, potatoes, and green beans is a tasty summer variation of the traditional first course from Ligurian cuisine, which features the Genoese pesto. The keywords for this pasta are: easy and quick. A quick blend in the mixer for an express basil pesto, still flavorful, and a clever cooking of potatoes and green beans with the farfalle to optimize time, you'll quickly bring to the table a special and appetizing cold pasta, perfect for your summer lunches. This alternative to the classic trenette with pesto, potatoes, and green beans is perfect for those who love to savor authentic and genuine flavors during the hottest months of the year. If you're looking for a light alternative to enjoy with company, cold pasta with pesto, potatoes, and green beans is an excellent choice to enrich the menus of outdoor dinners or picnics in the countryside!

Come and browse through our cold pasta recipes:

INGREDIENTS

Bow tie pasta 11.3 oz (320 g)

Potatoes 7.1 oz (200 g)

Green beans 1 ½ cup (200 g)

for the pesto: Basil 2.1 oz (60 g); Extra virgin olive oil 6 ¾ tbsp (100 g); Parmigiano Reggiano PDO cheese 2.5 oz (70 g); Pecorino cheese 1 tbsp (15 g); Pine nuts 2 tbsp (30 g); Garlic 1 clove; Coarse salt 1 pinch

for garnish: Pine nuts to taste

Preparation

How to prepare Cold pasta with pesto, potatoes, and green beans

To prepare the cold pasta with pesto, potatoes, and green beans, start with the quick pesto: in the mixer cup, add the cleaned basil, garlic clove, coarse salt 1, Parmigiano Reggiano DOP 2, and pecorino 3.

Add the pine nuts 4 and extra virgin olive oil 5, then blend with an immersion mixer 6.

You need to obtain a smooth sauce 7. Set the pesto aside and proceed with the preparation: put a pot full of salted water on the stove and bring to a boil. Peel the potatoes 8 and cut them into cubes of about 0.6 inches 9.

Wash and trim the green beans 10. When the water boils, add the pasta 11 and diced potatoes 12.

Add the cleaned green beans 13 and boil everything together for the cooking time of the pasta. Drain and let cool 14, then transfer to a bowl and dress with the homemade pesto 15.