Linguine con Pesto Alla Genovese

Enough with blogging about our life in quarantine for now. I want to take a different direction, to something we love doing in our house – cooking. In our time in quarantine, I have been cooking a lot. We’ve made focaccia from scratch,  cakes,  and croissants from scratch.

Last night, my mother-in-law gave me some fresh green beans. I had pesto and a few potatoes left so I made a recipe I’ve always wanted to try, linguine with pesto alla Genovese. This simple dish combines linguine pasta (or spaghetti) with potatoes, pesto and pesto. My kids also loved this pasta, they can be picky eaters and both ate this quickly and finished off their plates (for them I topped it with freshly grated parmesan cheese). This is a delicious meal made in the Spring when green beans are in season.

Linguine con Pesto alla Genovese

250 g potatoes

200 g fresh green beans

1 jar of prepared pesto

220 g linguine, spaghetti or bavette pasta

Bring a large pot of water to a boil. While the water is boiling, wash the potatoes and green beans. Cut off the end of the green beans and peel the potatoes. Cut the potatoes into small chunks.  Add the potatoes and green beans to the pot of boiling water.

Let the potatoes and green beans cook in the boiling water for 2 or 3 minutes. You don’t want the potatoes to get too soft. Salt the boiling water (1 teaspoon) .Add the pasta to the same pot as the potatoes and green beans and cook according to the “al dente” directions on the package (mine was for 10 minutes). Check the pasta to see if it is “al dente”, which means to the tooth, the pasta should be chewy, it should have a bite but not hard.

When the pasta is “al dente”, drain the water. Return the pasta, potatoes and green beans back to the pot and add the jar of pesto. Mix it well so all of the pasta is covered. Serve hot (topped with parmesan if you like, not traditional but still good!).