Tagliolini With Pesto, Green Beans And Potato* (liguria) Recipe

Wash the potatoes, leaving the skins on if small. Cut larger potatoes into bite-size cubes (about 1.5–2 cm). Place potatoes in a medium saucepan and cover with cold water by about 2 cm. Bring to a gentle simmer over medium heat and cook for 8–10 minutes until just tender when pierced with a knife.

When potatoes have about 5 minutes left, bring a large pot (at least 5–6 liters) of water to a rolling boil. Add the 2 tbs of coarse sea salt (the water should taste like the sea). Add the green beans and blanch for 2 minutes.

After 2 minutes blanching the beans, using a slotted spoon remove them and immediately plunge into a bowl of ice water to stop cooking and preserve color. Keep the blanch/ice water aside for a minute, then drain beans and set aside.

Return the boiling water to the pot (do not discard). Add the fresh tagliolini and cook according to package/fresh pasta timing — typically 2–3 minutes for fresh tagliolini — but plan to undercook by 30–45 seconds so the pasta finishes cooking in the sauce (al dente).

Reserve about 250 ml (a scant 1 cup) of the starchy pasta cooking water just before draining the pasta. Using a slotted spoon or spider, transfer the al dente pasta directly from the pot into a large sauté pan (do not fully drain and cool). Add the blanched green beans and the cooked potatoes (drained) to the pan with the pasta.

While the water heats or earlier, make the pesto. In a mortar and pestle (traditional) or a small food processor, combine garlic and a pinch of coarse salt and pound/press until a smooth paste forms. If using a processor, pulse to break down the garlic.

Add the basil leaves in batches, pressing/pulsing gently to bruise and break them down; do not overblend — the pesto should remain slightly textured. Add the pine nuts and continue to grind/pulse until incorporated.

Slowly drizzle in the 120 ml extra-virgin olive oil while continuing to pound or pulse, until you reach a loose, emulsified paste. Stir in the grated Parmigiano and Pecorino, tasting and adjusting seasoning with the 1 tsp salt. The pesto should be bright green, aromatic, and spreadable; set aside.

Over medium heat, with the sauté pan containing pasta, potatoes, and green beans, add 3–4 tbs (approximately 45–60 ml) of the reserved pasta water and toss gently to combine. Add 3–4 tbs more if needed to create a silky coating — you want enough liquid so the pesto can emulsify with the pasta water and cling to the noodles and vegetables.

Remove the sauté pan from direct heat (or reduce to very low). Add about 180–200 g equivalent of the prepared pesto (adjust to taste — roughly 3/4 of the pesto made; you can reserve some to serve). Add the pesto in dollops and gently toss or fold the pasta with tongs or two forks to coat evenly. If mixture seems dry, add small amounts of the reserved cooking water, 1–2 tbs at a time, until silky and glossy.

Drizzle the finishing 1 tbs extra-virgin olive oil and season with freshly ground black pepper to taste. Check salt level — add a small sprinkle of grated Parmesan if desired.

Serve immediately in warmed bowls, distributing pasta, potatoes and green beans evenly. Pass extra grated Parmigiano/Pecorino at the table. Enjoy while hot.