• Green Beans
200 gr • oil
2 Tablespoons extra virgin olive oil • Pasta
bavette 350 gr
2 medium • Pesto alla Genovese
Bavette with pesto, potatoes and green beans
The bavette with pesto, green beans and potatoes is a rather old and enriched version of pasta withpesto, you can enjoy local cuisine in Liguria, and defines rich pesto (or advantage).
Add potatoes and green beans really makes tasty this dish that will please a lot even for vegetarians.
Bavette with pesto, potatoes and green beans to prepare the bavette al pesto, potatoes and beans firstget 4 servings of pesto alla genovese or prepare it according to our recipe (by clicking on the link).Wash the beans and sprouted up the ends, then boil them in salted water (1) then drain well when they are crisp and cut into two or three parts (2). Peel the potatoes, cut into small cubes (3)(approximately 1 cm side and .5) Bavette al pesto, potatoes and green beans and cook them in abundant salted boiling water (4), when the water resumes boiling add the bavette that doing so will be ready together with potatoes (5). In a bowl place the beans, olive oil and pesto (6). Bavette with pesto, potatoes and green beans Add a few tablespoons of cooking water to the mixture to make it more creamy (7) and stir gently to mix well ingredients (8). Drain the pasta with potatoes, and pourinto the bowl with the pesto and green beans (9).
Now mix all ingredients very well but gently so as not to grind the sample vegetables, serve and servethe bavette al pesto, potatoes and green beans immediately garnished with the basil leaves.
In traditional recipe rich pesto, vegetables should be cooked and drained pasta set: but the cooking times vary depending on the type of vegetables you use and their cut, so if you're not sure you know how to handle it, you can cook them separately.
For this recipe I recommend use of quality beans Bobby, a cylindrical section.