A purely Ligurian side dish with Green Beans and Potatoes with Genoese Pesto. A quick and very tasty recipe that can accompany both meat and fish dishes. You can buy the green beans fresh or frozen, but make sure they’re of good quality. Remember that to keep them green during cooking, green beans must be cooked in boiling salted water, drained, and quickly rinsed under cold water. You can find the pesto recipe by clicking HERE.
Other recipes with pesto
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
- Energy 313.80 (Kcal)
- Carbohydrates 35.23 (g) of which sugars 5.57 (g)
- Proteins 10.67 (g)
- Fat 15.91 (g) of which saturated 0.58 (g)of which unsaturated 5.47 (g)
- Fibers 6.74 (g)
- Sodium 3,476.03 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz green beans
- 10.5 oz potatoes
- 3 tbsps pine nuts
- 1/3 cup Genoese pesto
- 1 tbsps coarse salt
- 1/2 tsp fine salt
Tools
Affiliate links present in the recipe
- Kitchen Scale
- Pot
- Cutting Board
Steps
Wash and trim the green beans, removing both ends and, if present, the strings. Bring a pot of water to a boil, salt it, and add the green beans. Cook for about 15 minutes, then drain and quickly rinse them under cold water. Cook the potatoes with their skins on by placing them in cold water and counting about 20 minutes from the first boil (the time depends on the size of the potatoes). Once cooked, let them cool, then peel and cut into chunks.
Place the green beans and potatoes in a bowl and dress with the Genoese pesto. To prepare it, read here. Toast the pine nuts in a small pan and add them to the dish. Salt if needed and heat slightly in the microwave before serving.
