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Cooking Italy - Spaghetti and Pesto, Green Beans, Potatoes

A classic Pesto sauce with pasta adapted from Essentials of Classical Italian Cooking, Marcella Hazan
Servings: 6


  • Ingredients for Pesto
  • For the Processor
  • 2 cups tightly packed fresh picked basil leaves
  • 1/2 cup extra virgin olive oil
  • 3 tablespoon pine nuts toasted
  • 2 cloves of garlic finely chopped before processing
  • Salt
  • For completion by hand
  • 1/2 cup freshly grated parmigiano-reggiano cheese
  • 2 tablespoon freshly grated romano cheese
  • 3 tablespoon butter
  • Ingredients for Complete Dish
  • Pesto Sauce
  • 1 1/2 pounds pasta
  • 3 small potatoes
  • 3 tablespoons pasta water


  • Wash basil and pat with paper towels. Process ingredients for processor until you have a creamy consistency. Add in the rest of the ingredients by hand, first adding in all cheese until it is really smooth. Then add butter in at the end.
  • For assembly
  • /2 pounds pasta (I used one pound in spaghetti and 1 1/2 with fusilli)
  • small new potatoes, boiled in skin, skin removed afterward, thinly sliced
  • /2 pound young green beans, ends snapped, cut half (depending on size)
  • Save a few Tablespoons of pasta water to add into pesto
  • Toss pesto with cooked pasta, beans, and potatoes. Add in pasta water as needed. Serve immediately. Season with salt and pepper to taste.