Penne con Pesto di Basilico, Patate Arrosto e Fagiolini Croccanti (Italian Penne with Basil Pesto, Roasted Potatoes and Crisp Green Beans)
- 1 hour ago
- 4 min read
Region: Liguria | Course: Primo Piatto | Difficulty: Medium | Serves: 4 | Prep: 20 minutes | Cook: 35 minutes | Total: 55 minutes
Story of the Dish
Liguria has built one of Italy’s most recognizable culinary identities from a landscape that is narrow, steep and intensely aromatic. Basil, olive oil, pine nuts, garlic and aged cheeses became the foundation of pesto Genovese, while potatoes and green beans have long appeared beside pesto in traditional pasta preparations.
This reinterpretation keeps those ingredients intact but changes the texture and construction. Instead of boiling the potatoes with the pasta, they are roasted until golden and crisp at the edges. Green beans are blanched quickly and finished in the pan so they remain bright and slightly firm.
The pesto is handled with particular care. It is never cooked directly over high heat. Instead, it is loosened with warm pasta water and folded into the penne only after the pan is removed from the flame. This protects fresh basil aroma and keeps the sauce vivid rather than dark and oily.
Roasted potatoes bring a deeper nutty flavor that contrasts with the freshness of pesto, while green beans provide snap. Penne hold the pesto inside their ridges and hollow center, making the sauce feel fuller without becoming heavy.
Ingredients
1 lb (454 g) penne rigate
2 cups packed fresh basil leaves
1/3 cup (45 g) pine nuts
1 small garlic clove
1/2 cup (120 ml) extra virgin olive oil
2 oz (57 g) Parmigiano Reggiano, finely grated
1 oz (28 g) Pecorino Sardo, finely grated
10 oz (285 g) baby Yukon Gold potatoes, cut into small wedges
8 oz (227 g) green beans, trimmed
1 tbsp (15 ml) extra virgin olive oil for roasting
1/2 tsp freshly ground black pepper
Kosher salt, as needed
1 to 1 1/2 cups (240 to 360 ml) reserved pasta water
Preparation
Roast the potatoes: Heat the oven to 425°F (218°C). Toss potatoes with 1 tablespoon olive oil and a pinch of salt. Roast in a single layer for 22 to 25 minutes, turning once, until golden and crisp at the edges.
Prepare the green beans: Blanch in salted boiling water for 2 to 3 minutes until bright green and just tender. Transfer immediately to ice water, drain thoroughly and cut into 2 inch pieces.
Toast the pine nuts: Toast in a dry skillet over medium low heat for 2 to 3 minutes until lightly golden. Cool completely.
Make the pesto: Pulse basil, cooled pine nuts, garlic, Parmigiano and Pecorino. With the machine on low, slowly add olive oil until smooth but still textured. Do not let the mixture heat up.
Cook the penne: Boil until about 2 minutes before al dente and reserve at least 1 1/2 cups pasta water.
Warm the vegetables: Heat a wide pan over medium heat. Add roasted potatoes and green beans with 2 tablespoons pasta water and toss for about 1 minute.
Finish the pasta: Add penne and about 1/3 cup pasta water. Toss over medium high heat for 1 minute so the pasta finishes and releases starch.
Remove from direct heat: Turn off the heat and let the pan sit for about 20 seconds before adding pesto.
Emulsify the pesto: Add about three quarters of the pesto and toss vigorously. Add warm pasta water in small amounts until glossy and evenly coated. Add more pesto only if needed.
Plate: Distribute roasted potatoes and green beans evenly and finish with a little Parmigiano, black pepper and a few drops of extra virgin olive oil.
Professional Technique
Temperature control is the defining technique. Pesto should never be fried or simmered because high heat oxidizes basil, darkens the sauce and weakens its aroma. The pasta finishes with a small amount of starchy water first, then pesto is introduced away from direct heat. Roasting potatoes separately prevents waterlogging and adds caramelized texture.
Chef Tips
Use very fresh small basil leaves. Cool toasted pine nuts before blending. Rinse basil gently and dry it completely. Keep green beans slightly firm. Roast potatoes in a single layer. Add pasta water gradually because too much quickly dilutes pesto.
Common Mistakes
Do not cook pesto directly over a flame. Do not over process basil until warm. Do not use wet basil leaves. Do not overcook green beans. Do not crowd potatoes on the baking sheet. Do not fully cook the penne before transferring them to the pan.
Wine Pairing
Vermentino di Liguria: Fresh citrus and light salinity mirror the herbal coastal character of pesto.
Pigato: Fuller body and aromatic depth work with roasted potatoes and aged cheese.
Cinque Terre Bianco: Mineral brightness contrasts olive oil and pine nuts.
Bianchetta Genovese: Light floral freshness keeps the dish elegant.
Rossese di Dolceacqua: A light red option whose herbal character complements basil without overwhelming it.
Nutrition per Serving
Calories: 720 kcal • Protein: 22 g • Carbohydrates: 96 g • Fat: 29 g • Saturated Fat: 7 g • Fiber: 8 g • Sugars: 5 g • Sodium: 690 mg • Cholesterol: 18 mg
Storage and Reheating
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with 2 to 3 tablespoons of water and remove from heat as soon as warm. Add a spoonful of fresh pesto after reheating if available. Freezing is not recommended.
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