Entree: Italy – Liguria – Farfalle al Pesto Genovese (Bow-tie pasta with Genovese basil pesto, potatoes, and green beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) farfalle
- 2 cups (50 g) fresh basil leaves, packed
- 1/4 cup (35 g) pine nuts
- 1 clove garlic
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (50 g) grated Parmigiano-Reggiano
- 1/4 cup (25 g) grated Pecorino Romano
- 2 medium potatoes, peeled and diced (about 10 oz / 300 g)
- 8 oz (225 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Put a large pot of salted water on to boil. Add the diced potatoes and cook 5 minutes; add green beans and cook 3 minutes, then add farfalle and cook until al dente; reserve 1 cup (240 ml) cooking water and drain.
2. While pasta cooks, make the pesto: combine basil, pine nuts, garlic, Parmigiano, Pecorino, and a pinch of salt in a food processor; pulse while streaming in olive oil until a coarse, glossy sauce forms. Adjust salt as needed.
3. In a large bowl or the drained pasta pot, toss the farfalle, potatoes, and green beans with the pesto, adding reserved pasta water a little at a time to loosen the sauce and coat the pasta evenly.
4. Adjust seasoning with salt and pepper and serve immediately with extra grated cheese if desired.