Method

1

Cook bavette in a large saucepan of boiling, salted water according to packet directions. Add potato for last 5 mins of cooking time, and beans for last 1 min. Drain, reserving 1 cup of cooking liquid. Return to pan. Keep warm.

2

Heat pesto and reserved cooking liquid in a small saucepan on low for 2-3 mins, until hot. Add to Bavette and toss to combine.

3

3 Top pasta with Parmesan and basil to serve.

Prep Time5 minsCook Time15 minsYields1 Serving

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.

CategoryDifficultyBeginner
 

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

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

Directions

1

Cook bavette in a large saucepan of boiling, salted water according to packet directions. Add potato for last 5 mins of cooking time, and beans for last 1 min. Drain, reserving 1 cup of cooking liquid. Return to pan. Keep warm.

2

Heat pesto and reserved cooking liquid in a small saucepan on low for 2-3 mins, until hot. Add to Bavette and toss to combine.

3

3 Top pasta with Parmesan and basil to serve.

Bavette with Potato and Pesto
IngredientsDirections