Authentic Genovese Pesto Pasta & Potatoes

This Authentic Genovese Pesto Pasta & Potatoes takes me right back to my time in Italy this summer! I had the most delicious pesto pasta with potatoes and green beans at the cutest family-owned restaurant in Portofino. The second I tried it, I knew I had to recreate it at home!

How To Make My Authentic Genovese Pesto Pasta & Potatoes

Here’s a video of how I made my Authentic Genovese Pesto Pasta & Potatoes! For another delicious pasta that’s inspired by our travels to Italy, check out my Amalfi Pesto Alla Friggitelli recipe.

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Ingredients

• 12 ounces Bronze cut spaghetti or linguine
• 1/2 pound Yukon gold potatoes, halved and thinly sliced
• 1/2 pound Green beans, ends removed and cut into 2 inch pieces
• 3 cups fresh basil, stems removed and packed
• 3/4 cup Parmigiano Reggiano plus more for garnish
• 2 cloves garlic, smashed
• 3 tablespoons pine nuts
• Juice of 1 lemon (about 2 tablespoons)
• 1 teaspoon salt, plus more to taste
• 1/2 cup extra virgin olive oil, plus more as needed
• 2 tablespoons butter
• ¼ cup pasta water (if needed)

Step-By-Step Recipe Method

1. Place the Parmigiano Reggiano into your food processor and pulse until the cheese becomes a fine powdery texture. Place into a bowl and set aside.
2. In your food processor add basil, garlic, and pine nuts. Pulse until well combined. Then add Parmigiano Reggiano, salt, pepper, and lemon juice. Pulse and begin to drizzle in extra virgin olive oil until it reaches your desired consistency.
3. Bring a large pot of heavily salted water to a boil. Add the potato slices and cook for 3 minutes. Then add the green beans and cook for an additional 3 to 4 minutes or until both the potatoes and green beans are slightly tender. Remove the potatoes and green beans and place into a bowl set aside. (They will continue cooking a bit from the residual heat – be careful not to overcook the potatoes during this step)
4. Add the pasta to the boiling water and cook until al dente according to package instructions. Be sure to reserve ¼ cup of pasta water.
5. Once the pasta is done, strain and immediately transfer to a large mixing bowl along with the potatoes, green beans, and butter. Pour the pesto overtop and gently stir to combine, adding the reserved pasta water only if/as needed. Once thoroughly coated, serve, top with additional Parmigiano Reggiano and garnish with a sprig of fresh basil. Enjoy!