Strozzapreti with pesto, green beans and potatoes
Pasta / Autumn / Andy Harris / Serves: 4

400g kipfler potatoes, peeled and halved
500g strozzapreti or trenette
400g green beans, topped and tailed if necessary.
1 bunch basil, leaves only
5 cloves garlic, finely chopped
½ cup pinenuts
½ cup parmesan, grated
½ cup extra-virgin olive oil


In Liguria, especially around Genoa, this classic recipe combines potatoes and green beans with the local pesto sauce.
Traditionally, partially flattened spaghetti types such as trenette or linguine, or grooved pastas such as strozzapreti, are used.
Strozzapreti ('priest choker' in Italian) is a rolled short pasta.


Gourmet Traveller WINE
August/September 2007

To make pesto:
Blend basil, garlic and pinenuts in a food processor or with a mortar and pestle until well combined.
Add parmesan and gradually add oil in a thin stream.
Season generously with sea salt and freshly ground black pepper.
Transfer to a bowl, cover with clingfilm and refrigerate until ready to use.

To make pasta:
Place potatoes in a large pot of salted cold water and bring to the boil over medium heat.
Cook for a further 5 minutes, add strozzapreti and cook for 10-12 minutes, adding beans during last 5 minutes of cooking time.
Simmer until the pasta is al dente, the potatoes are cooked and the beans are just tender.
Drain the pasta and vegetables and transfer to a warm serving bowl.
Stir in 4-5 tbsp of pesto (reserving remainder for another use), combine well and serve immediately.