Tagliolini With Pesto, Green Beans And Potato* Recipe

Prepare vegetables

Peel the potatoes and cut them into roughly 1–1.5 cm (3/8–1/2 inch) dice so they cook quickly and evenly. Trim the green beans and cut them into 3–4 cm (1–1.5 inch) pieces.

Boil water

Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 2 tablespoons of coarse salt — the water should be noticeably salty (like sea water).

Cook potatoes and green beans

Add the diced potatoes to the boiling salted water first. After 5 minutes, add the trimmed and cut green beans. Continue cooking until the potatoes are just tender when pierced with a knife and the beans are bright green and tender-crisp, about 8–10 minutes total from when potatoes went in (timing depends on potatoes). Use a slotted spoon or spider to remove the potatoes and beans together into a bowl and reserve about 1 cup (240 ml) of the starchy cooking water. Keep the cooking water boiling for the pasta.

Cook tagliolini

Add the fresh tagliolini to the same boiling water and cook according to package directions for al dente — fresh tagliolini usually takes 2–4 minutes. If using dried pasta, follow its al dente time. Stir gently to prevent sticking.

Drain but reserve water

Just before draining the pasta, ladle out an additional 1/2 cup (120 ml) of pasta cooking water (add to the previously reserved cup). Drain the pasta quickly — do not rinse.

Toast pine nuts (optional)

In a small dry skillet over medium heat, toast the pine nuts for 1–2 minutes, stirring constantly, until fragrant and lightly golden. Remove immediately to cool so they do not burn. This step is optional but deepens flavor.

Blend pesto (traditional or quick method)

Traditional: In a mortar, lightly crush the garlic with a pinch of coarse salt, then add basil leaves and pound together with pine nuts, slowly incorporating the grated cheeses. Drizzle in olive oil gradually until emulsified and a loose paste forms. Quick method: In a food processor, pulse garlic, toasted pine nuts, and basil until finely chopped. Add the cheeses, pulse once or twice, then stream in 120 ml olive oil until a smooth, slightly coarse pesto forms. Taste and adjust seasoning with 1 teaspoon salt or to taste.

Adjust pesto texture

If the pesto seems too thick, loosen with a tablespoon or two of reserved pasta cooking water to reach a saucy, spreadable consistency.

Combine pasta, vegetables and pesto

Return a wide sauté pan or the empty pasta pot to low heat. Add 1 tablespoon olive oil and warm briefly. Add the drained tagliolini, the cooked potatoes and green beans, and 5–6 tablespoons of pesto (reserve some pesto for serving). Toss gently to combine. Add reserved pasta cooking water, a few tablespoons at a time, until the sauce coats the pasta and vegetables evenly and has a silky texture (you may use 1/4–1/2 cup / 60–120 ml total). Cook and toss for 1–2 minutes so flavors marry; be gentle to avoid breaking the potatoes too much.

Taste and adjust

Taste the pasta and adjust seasoning with additional salt, freshly cracked black pepper, or a splash more olive oil. If more herbaceous lift is desired, stir in a teaspoon of fresh chopped basil if available.

Serve

Divide the tagliolini with pesto, green beans and potato among 4 warmed plates. Spoon any remaining pesto on top and finish each portion with a sprinkle of grated Parmigiano-Reggiano and a light crack of black pepper. Serve immediately.