Ligurian Green Beans, Potatoes, & Pesto
This Ligurian-inspired side dish combines tender potatoes, crisp green beans, and basil pesto for a simple and flavorful recipe that works beautifully year-round.
Italian Translation: Fagiolini, Patate e Pesto
Region of Origin: Liguria
Wine Pairing Suggestion: Vermentino
Category: Side Dish [‘Contorno’]
Michelle’s Cucina
A note from my kitchen to yours.
Some of the best Italian dishes are also the simplest, and this Ligurian-inspired combination of green beans, potatoes, and pesto is a perfect example of that philosophy.
Rooted in the coastal region of Liguria—where basil grows abundantly and pesto alla Genovese originated—this dish highlights how just a few fresh ingredients can create something deeply comforting and flavorful. It’s easy enough for a weeknight dinner, yet elegant enough to serve alongside a summer gathering or outdoor meal.
Serve it warm, room temperature, or even chilled straight from the refrigerator the next day. And if you want to make it even more traditional, toss everything with trofie pasta for a simple Ligurian-style meal.
What You’ll Need to Make LIGURIAN GREEN BEANS, POTATOES, & PESTO:
- Green Beans
- Potatoes
- Extra Virgin Olive Oil
- Basil Pesto
- Garnish: grated parmesan cheese, lemon wedge, fresh basil ribbons
Equipment & Tools for LIGURIAN GREEN BEANS, POTATOES, & PESTO:
- 2 Medium Saucepans
- Large Mixing Bowl
How to Make LIGURIAN GREEN BEANS, POTATOES, & PESTO:
Step 1: Preparation
Fill two medium saucepans with salted water and bring to a boil. Meanwhile, trim the green beans; and peel and dice the potatoes into bite-sized pieces.
Step 2: Cook the Veggies
Add potatoes to one saucepan and cook until fork-tender, about 12–13 minutes. Add green beans to the second saucepan and cook until tender, about 8–10 minutes.
Step 3: Blanch the Green Beans
While the vegetables cook, fill a large mixing bowl with ice water for an ice bath. Then drain the green beans and immediately transfer to the ice bath to stop the cooking process and preserve their vibrant green color.
Step 4: Combine & Serve
Drain the green beans. In a large serving bowl, gently toss together the potatoes, green beans, pesto, EVOO, salt, and pepper. Transfer to a serving dish. Serve warm or room temperature.
How to Serve LIGURIAN GREEN BEANS, POTATOES, & PESTO:
Garnish with grated Parmesan, a squeeze of lemon, fresh basil ribbons, and an additional drizzle of EVOO if desired. Serve warm or room temperature.
Pair with: grilled chicken or seafood; and a crisp white wine like Vermentino.
This dish is delicious alongside trofie pasta for an even more traditional Ligurian-inspired meal.
La Vita, Simplified:
- Yukon Gold potatoes can be substituted for a creamier texture
- Homemade pesto provides the freshest flavor, but quality store-bought pesto works beautifully for quick meals
- Avoid overcooking the green beans—they should remain vibrant and slightly crisp
- This dish can be served warm, room temperature, or chilled, making it ideal for entertaining and meal prep
LIGURIAN GREEN BEANS, POTATOES, & PESTO
Equipment
- 2 Medium saucepans
- Large Mixing Bowl
Ingredients
- 4 cups Green Beans - trimmed
- 2 medium-large Potatoes - I used Idaho here
- 1 Tablespoon Extra Virgin Olive Oil
- 3-4 Tablespoons Pesto
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- Garnish: grated parmesan cheese, lemon wedge, fresh basil ribbons
Instructions
- Bring water to a boil. Fill two medium saucepans with salted water and bring to a boil.
- Prepare the potatoes. Meanwhile, peel and dice the potatoes into bite-sized pieces.
- Cook the potatoes. Add potatoes to one saucepan and cook until fork-tender, about 12–13 minutes.
- Cook the green beans. Add green beans to the second saucepan and cook until tender, about 8–10 minutes.
- Prepare an ice bath. While the vegetables cook, fill a large mixing bowl with ice water.
- Blanch the green beans. Drain the green beans and immediately transfer to the ice bath to stop the cooking process and preserve their vibrant green color.
- Combine the ingredients. Drain the green beans well. In a large serving bowl, gently toss together the potatoes, green beans, pesto, EVOO, salt, and pepper.
- Serve. Transfer to a serving dish and finish with grated Parmesan, a squeeze of lemon, fresh basil ribbons, and an additional drizzle of EVOO if desired. Serve warm or room temperature.
Notes
- Pair with: grilled chicken or seafood; and a crisp white wine like Vermentino
- Delicious alongside trofie pasta for an even more traditional Ligurian-inspired meal
- Yukon Gold potatoes can be substituted for a creamier texture
- Homemade pesto provides the freshest flavor, but quality store-bought pesto works beautifully for quick meals
- Avoid overcooking the green beans—they should remain vibrant and slightly crisp
- This dish can be served warm, room temperature, or chilled, making it ideal for entertaining and meal prep
More Italian Favorites:
Keep the flavors going with these hand-picked recipes from An Italian Kitchen.
SHARE YOUR CREATION!
Tag @AnItalianKitchen and bring your cucina to mine.