Some recipes are full of surprises – White Pesto Liguria

When I saw this recipe, I was like, WHAT!? I re-read it five times trying to determine where they typo ended and the insanity began. I’m not accustomed to preparing potatoes with pasta. If you’re going for authentic, the original recipe should be prepared with Trofie pasta, but it’s a bit scarce in Paris, so I’m substituting quinoa penne.

1/2 pound (500g) Trofie pasta (or penne pasta)
4 red potatoes
1/4 pound fresh green beans
1 tbsp (càs) olive oil
1 clove garlic
1/2 cup plain yogurt
1/3 cup pesto
1/4 cup grated Parmesan cheese

Put the pasta on to boil.

Quarter the red potatoes, and trim the green beans. Sauté the veggies in the olive oil. Near the end add the crushed garlic.

Stir the sauce together : yogurt, pesto, parmesan. Toss with pasta and veggies.

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