Embark on a culinary journey to the sun-drenched region of Liguria, Italy, with our authentic Ligurian Pesto Pasta recipe! Far from the jarred varieties, this vibrant dish celebrates the pure essence of fresh basil, garlic, pine nuts, and fine Italian cheeses, all harmonized by the region’s delicate extra virgin olive oil.
his recipe goes beyond just a sauce, embracing the Ligurian tradition of serving pesto with pasta like trofie, trenette, or lasagnette, often accompanied by crisp green beans cooked right alongside the pasta. The inclusion of these humble vegetables adds a surprising layer of flavor and texture, creating a truly satisfying and complete meal, often called “pesto avvantaggiato,” or “pesto with an advantage”.
Ingredients
1lb trofie or fusilli pasta
2 cups green beans, chopped
2 cups fresh basil
4 cloves of garlic
3/4 cup olive oil
3/4 cup grated Parmesan cheese
2 tbsp pine nuts
Method
Cook pasta according to directions.
Meanwhile bring and inch of water to a boil in a pan under a steamer, add the green beans, cover, and steam until tender, about 6 minutes.
In a food processor or blender. Add the basil and give as few quick pulses to shred.
Add the garlic, olive oil, pine nuts, and Parmesan cheese and puree until smooth.
Drain pasta and transfer to a large bowl.
Stir in 1/2 the pesto and all of the green beans, adding more pesto as need to coat the noodle fully.
Serve with Parmesan and the leftover pesto.
