Spaghetti With Potatoes And Basil Pesto
By chef Franco Luise
Real pasta al pesto! Spaghetti, fresh green beans and a large potato, generously coated with aromatic basil pesto, create a sophisticated and tasty dish, ideal for a summer lunch or dinner.
- 11 min
- total
- Easy
- level
4 min prep · 7 min cook
What you will need
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Spaghetti 125 g -
Potatoes 100 g -
Green Beans 50 g
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Basil Pesto 1 tbsp -
Basil 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients in advance so the layering goes smoothly.
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Bring the water to a boil. Bring a pot of water to a boil. Cut the green beans into smaller pieces. (If you have frozen ones, let them thaw for a moment in water.)
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Peel the potatoes. Peel the potatoes and cut them into cubes.
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Add salt and pasta. Add salt and pasta to the boiling water. Bring to a boil
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Add the potatoes and beans. As soon as the pasta starts boiling, add the diced potatoes and beans to the pot. Cook according to the package instructions. About 7-9 minutes al dente. TIP: If using frozen beans, add them for the last 2 minutes of cooking, otherwise they will become mushy.
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Add the pesto and serve. Fill a larger bowl with the cooked pasta, potatoes and beans. Add the pesto and mix well. Garnish with an herb if desired
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