Traditional Ligurian Pasta with Pesto, Potatoes and Green Beans

Where Liguria Comes to the Table

There is a version of this dish that has been made in Ligurian kitchens for generations — unhurried, humble, and quietly extraordinary. Pesto here is not a shortcut but a philosophy: something bright and herbal that asks only for a little patience and a pot of well-salted water. The potatoes and green beans don't arrive as an afterthought; they belong here, softening into the pasta, absorbing everything around them. It is the kind of recipe that reminds you why tradition, at its most honest, never really needed improving.

Ingredients

• 1 small-medium potato (about 5oz/140g)
• 4 ounces green beans
• 4.5 ounces Alessi Organic Pasta (short cut)
• 1 tablespoon Alessi Premium Pesto di Liguria
• 2 teaspoons Alessi Extra Virgin Olive Oil
• Alessi Sea Salt and Black Peppercorns
• Alessi Pine Nuts (optional)
• parmesan cheese (optional)

Instructions

1. Bring a large pot of water to a boil. Salt to taste.
2. Peel and dice the potato.
3. Wash, clean and cut the green beans in pieces (about 1 inch long).
4. When the water boil, add the potatoes and green beans. Bring back to a boil and cook for a couple of extra minutes.
5. Add the pasta and cook until al dente (follow the time on the package). This casarecci pasta needs about 8-9 minutes.
6. Drain the pasta when ready, saving some of the water.
7. Mix the pasta with the pesto. Add some of the water if necessary, to make the sauce a little softer.
8. Drizzle with some olive oil, and freshly grated parmesan cheese.
9. Decorate with more pine nuts if you wish. Serve immediately, and enjoy :)