LIGURIAN GREEN BEANS, POTATOES, & PESTO
A simple Ligurian-inspired dish made with green beans, potatoes, pesto, and olive oil.
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
Serving & Garnish Tips:
- 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