Pasta patate e fagiolini

Today we're making a truly delicious dish—you’ll find it hard to stop eating it.
Pasta with Potatoes and Green Beans!
This is a traditional recipe from Liguria, and it’s a classic summer lunch.
For this recipe, we’ll need the pesto we learned to make in the previous recipe.
You didn’t miss it, did you?? If you did, scroll down and check it out—it takes very little time and is absolutely worth it!

Let’s take a look at the ingredients.

INGREDIENTS:

• Pesto

• 10.5 oz (about 2 medium) potatoes

• 9 oz frozen green beans

• 5.5 oz pasta

• Salt, to taste

• Black pepper, to taste

• Parmesan cheese or nutritional yeast, to taste

INSTRUCTIONS:

Bring about 6 (1.5 liters) of water to a boil.
Meanwhile, cut the potatoes into cubes about 3/4 inch (2 cm) wide and add salt to taste.
Add the potatoes to the water—even if it hasn’t started boiling yet.
When the potatoes are tender but not fully cooked, add the green beans and pasta.

While the pasta and vegetables are cooking, place the pesto in a large bowl, add 1 tablespoon of Parmesan cheese or nutritional yeast, and a ladle of cooking water. Stir to loosen the pesto.

Once the pasta is cooked (always al dente), drain everything and pour it into the bowl with the pesto.
Mix well, and it’s ready to serve!

Hear the sound of creaminess.
Crank up the volume!
Buon appetito!