How to make pesto

A nice traditional recipe for pesto with bavette, string beans and potatoes

The bavette with pesto, green string beans and potatoes, is a fairly old Ligurian recipe. This pesto recipe is served with 100% durum semolina pasta mixed with some pesto, string beans, potatoes and some olive oil; and this now this is all you need to enjoy this local dish from Liguria, Italy. Bavette (pronounced bavayttay) is a pasta typical to Liguria that feels like flat spaghetti, close to liguine.

The combination of potatoes and green string beans creates this really delicious taste that even vegetarians are allowed to appreciate.

In the authentic italian way to make this dish, we cook the vegetables in the same boiling water, along with the pasta; but since cooking times vary depending on the kind of vegetable used and how they are cut, if you're not sure how to manage this correctly, it is advised to boil each ingredient separately. To return to Pesto recipe main page.

pesto recipe


1/2 lb. String beans
2 tablespoons extra-virgin olive oil
1 lb. Bavette pasta; which can be substituted with linguine
2 medium sized potatoes
Genovese Basil Pesto (either store bought or homemade)
yields 4 servings


Wash the string beans and trim the ends, then boil them in salted water then drain well and when are still crispy.

Peel and clean the potatoes, dice them into small cubes and boil them in salted water until they are cooked, or about 8-9 minutes then drain.

Bring a pot with salted water to a boil and boil your pasta until al dente. Put the diced and cooked potatoes in a large bowl, mix in the string beans (whole or cut in two), olive oil, the pesto and gently mix the ingredients with the 5.

When draining the pasta, reserve 1/4 cup of cooking water, which you will add to the previously prepared sauce to make it creamier before incorporating the pasta. Mix all ingredients well now very gently but not to crush the vegetables, and serve. Serve immediately, use fresh basil leaves to garnish each plate.