Liguria is synonymous with pesto, but this recipe is much more than the simple condiment you’re probably used to.

Bavette with pesto, potatoes and green beans is a tasty, rich and easy-to-make dish, especially well suited for the summer months.

Ingredients for 4 people
Bavette pasta, 300 g
White potatoes, 400 g
Fresh Genoa pesto, 200 g
Green beans, 200 g
Pine nuts
Salt, to taste

Preparation
Start by washing the green beans, remove the tips and cut each into 2 or 3 pieces. Peel the potatoes, rinse them, and cut them into evenly-shaped cubes. Place the potatoes in a pot full of salted, boiling water. After 5 minutes, add the green beans. When the potatoes and green beans are almost cooked (use a fork to check), toss in the bavette and drain everything together once the pasta is ready, setting aside some of the cooking water. Toss the whole thing into a serving bowl and add half of the pesto sauce (100g). Mix well so that the pasta and sauce blend nicely, adding the remaining pesto little by little, together with a few table spoons of cooking water (this starch-rich liquid will give a nicely creamy texture to the bavette). 
Place one serving in each plate and garnish with pine nuts and a sprinkle of extra virgin olive oil.

Buon appetito!