Pasta and pesto with potatoes and green beans from Essentials of Classic Italian Cooking (page 177) by Marcella Hazan

  • basil
  • pecorino Romano cheese
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute fettuccine pasta for spaghetti pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fettuccine pasta for spaghetti pasta.

  • robdurante on February 03, 2024

    Page 177

  • meginyeg on October 15, 2021

    This was good. Potato and pasta was less odd than I anticipated. Nice simple and filling

  • mharriman on February 05, 2021

    Spaghetti paired with potatoes seemed counterintuitive to me but those two, paired with green beans and pesto sauce, were surprisingly good. I have to watch my starchy carb intake but this makes for a delicious once in a while treat. Husband really liked this. I used a good quality store bought jar of pesto sauce, so my review reflects the combination of ingredients and cooking instructions.

  • nicolepellegrini on July 16, 2020

    Made this with trofie pasta and some prepared pesto I brought home from Genoa earlier this year. A simple dish but very classic for the region.

  • Lepa on June 03, 2020

    I made this with homemade fettuccini and it was delicious.

  • deboChicago on August 16, 2019

    I made this with prepared pesto and it was still delicious. I partly used Food52's advice and cooked the pasta and green beans in the same pot; I just wasn't certain enough of the potato cooking time so I wanted to get them done first. I overcooked the potatoes anyhow. But it was still really good. The starchiness of the potatoes with the starchiness of the pasta and all that (pesto) oil, with just a scattering of green beans to cut it...so good. My husband thought the combination of pasta and potatoes was odd. "That's what they do in Genoa," I told him. He was not impressed. Regardless, I'm a fan.

  • TrishaCP on July 25, 2017

    Another wonderful pasta dish from this book. The potatoes, beans, and pesto made the whole dish taste very fresh. I saved the water from cooking the potatoes to also boil the beans, which I cut in small pieces and shocked to keep them green. I used fresh boiling water for the pasta. I used 3/4 lb of cavatappi instead of 1 1/2 lb of long pasta, and I liked the ratio of pesto to ingredients in my version.

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