Fusilli alla Genovese with Potatoes and Green Beans
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20 min
Quick
Sezamo
Un preparat clasic din regiunea Liguria, gata în doar 20 de minute! Pastele scurte sunt fierte în aceeași oală cu bucățele fragede de cartofi și păstăi de fasole verde, apoi învăluite într-un sos aromat de pesto alla Genovese, parmezan fin și ulei de măsline extra virgin.
Ingredients
Preparation method
Preparing the ingredients
Peel the potatoes and cut them into small, even dice (about 1 cm) so they cook quickly and evenly. Wash the green beans, trim the ends, and cut the pods into pieces about 3-4 cm long.
Bring a large pot of water to a boil and add the sea salt once the water comes to a rolling boil.
Boiling and assembly
Add the diced potatoes to the boiling water and cook for 3 minutes. Then add the Fusilli pasta and green beans to the same pot. Cook everything together for about 9-11 minutes, until the pasta is al dente and the vegetables are tender.
Chef's tip
Ligurian trick: Do not heat the pesto sauce directly over a flame; the residual heat from the pasta and a little warm cooking water emulsify the sauce perfectly without burning the basil.
For a lovely crunchy texture, you can toast 20 g of pine nuts in a dry pan and sprinkle them on top when serving.
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15 min
Under an hour
