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Linguine al pesto alla Genovese is one of the defining dishes of Liguria, the narrow coastal strip of northwestern Italy where the small-leafed Genovese basil plant grows in extraordinary profusion and where pesto was invented. Authentic pesto genovese is made by hand in a marble mortar, grinding the basil leaves with coarse salt, pine nuts, garlic, and olive oil before adding Parmesan and Pecorino Romano to create a sauce of vivid green intensity. Following the strict Genovese tradition, linguine is cooked alongside diced potatoes and green beans in the same pot, all three drained together and tossed with the pesto - the potato starch helping to emulsify the sauce around the pasta strands. The pesto is never heated - it is stirred into the hot pasta off the heat so the basil stays brilliantly green and fragrant. This is summer on a plate.
Prep
15 min
Cook
15 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
490 kcal
For 4 serving(s)
Per serving
Make the pesto: in a food processor or mortar, blend the basil leaves with a pinch of coarse salt, pine nuts, and garlic until finely ground. Add the Parmesan and Pecorino Romano, then drizzle in the olive oil while blending to a smooth, bright green sauce. Season with salt.
Bring a large pot of generously salted water to the boil. Add the potato cubes and cook for 5 minutes.
Add the green beans to the same pot and cook for 3 more minutes.
Add the linguine to the pot and cook until al dente. Reserve a large cup of pasta cooking water before draining.
Drain the linguine, potatoes, and beans together. Let the pasta cool very slightly for 30 seconds - the pesto must never be added to boiling-hot pasta or it will turn dark and bitter.
Add the pesto to the pasta and toss well, adding pasta water a splash at a time to loosen the sauce to a flowing consistency that coats every strand.
Serve immediately in warm bowls. A drizzle of extra olive oil over each portion is the finishing touch.
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