How to make Bavette with pesto, potatoes and green beans
Updated on August 20, 2012
The Bavette with pesto, green beans and potatoes, is a rather old
version of enriched pasta with pesto, in which you can taste the local
cuisine of Liguria, and it's defined pesto rich.
The addition of potatoes and green beans makes this really tasty dish appreciated even to vegetarian.
The Bavette born in Genoa, and they have the shape of a flattened spaghetti. They are the ligure
long pasta par excellence: if Naples has linked his name to the most popular format in the world, the spaghetti, Genova may well
claim their invention. Born to go to with the traditional pesto, combine
well with all seasonings vegetables and fish.
The Bavette are among the formats of semolina pasta that far more are
to enhance the sauce. Thanks to the flattened and slightly convex
shape, are perfect for capturing the sauce and return the entire range
* Beans 200 gr * extra virgin olive oil 2 tablespoons * Pasta: Bavette 350 gr * Potatoes 2 medium * Pesto alla Genovese 4 servings
Get 4 servings of Pesto alla Genovese or prepare it according to our recipe (click on link). Wash beans and check the ends, then cook in salted water then drain well when it is still crunchy.
Peel potatoes, cut into small cubes (side by about 1cm and ½) and cook
in salted water, finishing the cooking when they are still compact,
In a pot boil the Bavette with salted water and lessateci the. Put in the potatoes, beans (whole or broken in two), oil, pesto, in a salad bowl and
amalgamate the ingredients gently.
When drained the pasta, hold
by a tablespoon of the cooking water, which you will add to the sauce mixture
to make it creamy before incorporating the Bavette al dente. Stir
now very good all the ingredients but gently so not to smash the
vegetables, and serve immediately garnish the dishes with
In the traditional recipe of pesto rich, the vegetables are cooked and
drained along with the pasta, but the cooking times vary depending on the
type of vegetables used and their cut, so if you are not sure to know how
to manage it all, you can cook them separately. For this recipe I recommend that you use quality beans Bobby-type, cylindrical section.