Linguine with pesto alla Genovese

Linguine with pesto alla Genovese
  • 15

    min prep time
  • 20

    min cook time
  • 4-6



  • 4 medium-sized Yukon Gold potatoes, cut into large chunks
  • 454 g (1 pack) Stefano Linguine 
  • 500 ml (2 cups) string beans
  • Fresh basil pesto recipe (see recipe)
  • Stefano extra-virgin olive oil, for finishing
  • Freshly grated Parmesan cheese, for finishing



  1. Bring a large pot of water to a boil. Salt the water and add the potatoes.
  2. When the potatoes are al dente, add the pasta and string beans to the water and cook according to the instructions on the package.
  3. Before draining, reserve ½ cup of the starchy cooking water. Drain the pasta and vegetables.
  4. In a large bowl, add the pesto, reserved pasta cooking water, pasta, string beans, and potatoes. Toss to coat well.
  5. Serve topped with the grated cheese and olive oil.


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