Homemade pasta with Ligurian pesto

Homemade pasta with Ligurian pesto

Imagine the gentle sea breeze of the Ligurian coast, the aromatic scent of fresh basil and the rustic charm of Italian cuisine all in one dish. This recipe for Homemade Pasta with Ligurian Pesto is not just a meal, it’s a journey to the heart of Italian culinary tradition.


  • 2 cups all purpose flour
  • 8 oz. potatoes
  • 12 oz green beans
  • 3 tablespoons pine nuts
  • 3 large eggs
  • Fresh basil leaves
  • Cloves of garlic
  • Grated Grana Padano cheese
  • Grated Pecorino Romano cheese
  • Extra virgin olive oil
  • Coarse and fine salt

Method of cooking:

On a clean surface, make a mound with the 2 cups of flour and make a well in the centre.

Crack the 3 eggs into the well and add a pinch of fine salt.

Gradually beat the flour into the eggs with a fork, then knead by hand until you have a smooth, elastic dough.

Cover with a cloth and leave to rest.

In a mortar, crush the garlic cloves, a handful of basil leaves, 3 tablespoons of pine nuts and a pinch of coarse salt. Crush to a paste.

Mix in the grated Grana Padano and Pecorino Romano cheeses, then slowly add enough olive oil to make a thick sauce.

Peel and dice the potatoes.

Wash the green beans and cut into bite-sized pieces.

Roll out the pasta and cut into the desired shape. For traditional Ligurian pasta, make farfalle or trofie.

Bring a large pan of salted water to the boil.

Add the green beans and cook for a few minutes until tender.

Add the pasta and potatoes and cook until al dente.

Drain the pasta, potatoes and green beans, reserving some of the cooking water.

Toss with the pesto sauce, adding a little of the reserved water to thicken the sauce if necessary.

Serve the pasta hot, garnished with extra grated cheese and a few basil leaves.

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