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Author Notes: I love using vegetables in salads. This is inspired by the traditional dish from Liguria, on Italy’s west coast, Spaghetti alla Genovese. It combines green beans, potatoes, spaghetti and basil pesto and is an economical vegetarian pasta dish that has stood the test of time. Liguria is renowned for it’s basil pesto. Fresh and full of flavour, it is good with anything from fish and chicken, to a pizza topping, or tossed through pasta for a quick meal. —Liliana
Serves 4 - 6
- 5 large waxy potatoes
- 500 grams green beans, trimmed
- 1/3 cup basil pesto
- 3 tablespoons white wine vinegar
- 1 tablespoon olive oil
- freshly ground black pepper
- 1 handful fresh basil, chopped
- Chop the potatoes into rough 3 cm chunks. Don’t bother peeling them. Place in a large pot and cover with cold water. Add a pinch of salt and bring to the boil. Cook until potatoes are tender and can be pierced with a knife, then drain thoroughly. Set aside to cool.
- Cook the beans in boiling salted water until tender. Drain and rinse under cold water. Set aside to cool.
- Combine the potatoes and beans. Add the pesto, vinegar and olive oil and season with salt and pepper. Use your hands to carefully mix everything together. Allow to sit for at least one hour, or up to a day for flavours to develop
- Scatter with fresh basil and serve at room temperature.