Green beans and potatoes stewed slowly in tomato with garlic, onion, sage and olive oil until tender, glossy and full of flavor.

Italian charred green beans with toasted almonds, fried capers, lemon and parsley, balancing smoky blistering with bright acidity and crunch.

Trenette al Pesto con Patate e Fagiolini (Italian Ligurian Trenette with Pesto Potatoes and Green Beans) In Genoa the pesto dish is this one. Not pasta with pesto on top, but trenette cooked in the same pot as sliced potato and cut green beans, drained together and folded into the sauce in a bowl off the stove. Ask for trenette al pesto in the city and the potato and the beans arrive with it, unannounced, because to a Genoese cook they were never optional extras. The two vege