📝 About This Recipe
Transport your senses to the Italian Riviera with this authentic Linguine al Pesto Genovese, a dish that celebrates the vibrant soul of Ligurian cuisine. This recipe honors tradition by incorporating tender potatoes and snappy green beans, which cook alongside the pasta to create a starchy silkiness that helps the emerald-green basil sauce cling to every strand. It is a masterclass in balance, combining the peppery bite of fresh basil with the buttery richness of pine nuts and the sharp complexity of aged Italian cheeses.
🥗 Ingredients
The Pasta and Vegetables
- 500 grams Linguine pasta (high-quality bronze-die extruded preferred)
- 1 medium Yellow potato (peeled and cut into 1/2-inch cubes)
- 100 grams Fine green beans (trimmed and cut into 1-inch pieces)
- 2 tablespoons Kosher salt (for the pasta water)
The Pesto Genovese
- 80 grams Fresh Genovese Basil leaves (about 4 packed cups, washed and dried thoroughly)
- 1/2 cup Extra virgin olive oil (use a mild, high-quality Ligurian oil if possible)
- 60 grams Parmigiano-Reggiano (freshly grated, aged at least 24 months)
- 20 grams Pecorino Sardo (freshly grated; can substitute with Pecorino Romano)
- 30 grams Pine nuts (lightly toasted or raw for a creamier texture)
- 2 pieces Garlic cloves (small, germ removed for a milder flavor)
- 1 pinch Sea salt (coarse salt helps grind the leaves)
For Garnish
- 1 tablespoon Extra virgin olive oil (for a final drizzle)
- 4 pieces Fresh basil sprigs (small leaves for decoration)
- 1 teaspoon Pine nuts (reserved for topping)
👨🍳 Instructions
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1
Bring a large pot of water (at least 5 liters) to a rolling boil. Add the 2 tablespoons of kosher salt; the water should taste seasoned like the sea.
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2
While the water heats, prepare the pesto. If using a mortar and pestle, crush the garlic with a pinch of coarse salt until it forms a smooth paste. If using a food processor, pulse the garlic briefly.
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3
Add the pine nuts to the garlic and grind until creamy. For a food processor, pulse until finely chopped but not oily.
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4
Add the fresh basil leaves gradually. Use a circular motion with the pestle to tear the leaves against the sides. If using a processor, add all basil and pulse in short bursts to avoid heating the blades, which can turn the basil brown.
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5
Stir in the grated Parmigiano-Reggiano and Pecorino Sardo by hand using a wooden spoon to maintain texture.
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6
Slowly drizzle in the extra virgin olive oil while stirring constantly until the sauce reaches a thick, creamy consistency. Set the pesto aside at room temperature.
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7
Add the cubed potatoes to the boiling water. Cook for 2 minutes before adding any other ingredients, as they take the longest.
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8
Add the linguine and the green beans to the same pot with the potatoes. Stir well to ensure the pasta doesn't stick.
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9
Cook the pasta, beans, and potatoes together for about 9-10 minutes, or until the linguine is perfectly 'al dente' according to package instructions.
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10
CRITICAL STEP: Before draining, reserve 1 cup of the starchy pasta cooking water. This liquid gold is essential for the final sauce emulsification.
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11
Drain the pasta, potatoes, and beans. Transfer them into a large, warmed mixing bowl (do not put the pesto in a hot pan over a flame, or the basil will lose its bright flavor and turn bitter).
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12
Add the pesto to the bowl and toss vigorously. Slowly add a few tablespoons of the reserved pasta water, stirring until the pesto transforms into a silky, glossy sauce that coats every strand.
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13
Divide the pasta into four warmed bowls, ensuring each serving gets a fair share of potatoes and green beans.
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14
Finish with a tiny drizzle of olive oil, a few reserved pine nuts, and a fresh basil sprig. Serve immediately.
💡 Chef's Tips
Never heat the pesto directly in a pan; the residual heat from the pasta is enough to warm the sauce while preserving the basil's vibrant color and aroma. If using a food processor, place the metal bowl and blade in the freezer for 10 minutes before using to prevent the basil from oxidizing due to heat. Always use the best quality olive oil you can find; since it isn't cooked, its flavor profile will define the entire dish. Ensure your basil leaves are completely dry after washing; any excess water will make the pesto watery and prevent it from emulsifying properly. For a nut-free version, you can substitute pine nuts with toasted sunflower seeds or simply omit them and increase the cheese slightly for body.
🍽️ Serving Suggestions
Pair this dish with a crisp, chilled Vermentino or Pigato wine from the Liguria region. Serve with a side of crusty focaccia to mop up the extra pesto sauce left on the plate. A light arugula salad with a simple lemon vinaigrette provides a refreshing acidic contrast to the rich pesto. For a complete Italian feast, follow the pasta with a light seafood course like grilled sea bass or calamari. Provide extra grated Parmigiano-Reggiano at the table for guests who prefer an even saltier, cheesier finish.