Ligurian Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g penne or other short pasta
- 250 g beans, reen (better French beans than reen beans)
- 250 g potato (s)
- 1 glass pesto, green
- salt
- Savory
- Parmesan, to taste
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into bite-sized pieces; Chop beans or use frozen ones.
- Cook both vegetables with a little water, salt and savory until they are al dente, then drain.
- At the same time, the pasta in the other pot is cooked al dente with salt and also drained.
- All ingredients are now carefully mixed together and mixed with the green pesto.
- I heat the pesto and add 3 - 4 tablespoons of the pasta water so that it mixes nicely with the pasta and vegetables.
- I call them quick noodles because they are so easy to prepare.
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