Pasta main course
A restaurant-quality Ligurian-style pasta with ridged radiatori, tender potatoes, crisp green beans, and a glossy basil pesto coating every curve. The sauce stays fresh and silky because it is loosened off the heat with starchy pasta water.
Recipe video
Rinse the basil only if needed under clean running water, then dry it very well. Wet basil can darken the pesto.
Peel and dice the potatoes into 1 cm / ⅜ in cubes. Trim and halve the green beans.
In a mortar or food processor, crush the garlic, pine nuts, and a pinch of salt until creamy.
Add basil and olive oil gradually. Work briefly until bright green, then fold in both cheeses.
Bring a large pot of water to a boil, salt it, add the potatoes, and cook for 3 minutes.
Add the radiatori and stir well so the pasta does not stick.
When the pasta has 5 minutes left, add the green beans and keep a lively boil.
Scoop out 240 ml / 1 cup starchy cooking water before draining.
Drain the pasta, potatoes, and beans gently, keeping everything intact.
Off the heat, loosen the pesto in a warm bowl with a little cooking water.
Add the hot pasta, potatoes, and beans to the pesto and fold gently.
Add more cooking water a spoonful at a time until the sauce looks glossy and silky.
Taste and adjust with fine salt only if needed, because the cheeses are salty.
Plate immediately, garnish with basil and pine nuts, and serve while creamy.
