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
- Spider Utensil
Ingredients
- 4 cups Green Beans - trimmed
- 2 medium-large Potatoes - idaho potatoes work well
- 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. Using a spider utensil, transfer the green beans directly from the pot into the ice bath. This stops the cooking and preserves the bright green color. Let sit for 2–3 minutes, then drain.
- In a large 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.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
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- Pair with: Trofie pasta, grilled chicken, or seafood; and a crisp white wine like Vermentino
- Serve warm, room temperature, or chilled.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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