Bavette with Potato and Pesto - Chef Luca Ciano
This is a classic pasta dish from Liguria in Italy’s north. The genovese pesto sauce unites two of the flavours of Italy – basil and olive oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lucaciano.com.
Ingredients
- 500 g Bavette or other long pasta
- 1 Medium potato - Cut into 5mm thick chips
- 100 g Green beans - Trimmed and sliced lengthways
- 2 190g jars genovese pesto sauce
- ½ cup Shaved parmesan (40g)
- Small basil leaves to serve
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