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This quintessential Ligurian late autumn and winter dish hails from:  Trattoria Bar Ligagin´s owners Caterina Schenone and Signora Olcese.


Serves 4 to 6 ...


1 / 2 cup freshly grated Parmesano

2 tblsps Pine nuts

2 Garlic Cloves

6 1 / 2 Ounces of Fresh Basil 

1/4 cup extra virgin olive oil from Italy

3 medium sized red skinned potatoes, peeled and cut

12 ounces of fresh Fava beans shelled and halved

14 ounces of Trenette ( pasta ) or Fettucini type pasta

1 tblsp of unsalted butter


1) finely grind the Parmesano cheese, pinenuts and garlic in a food processor

2) drizzle in the oil while processing ( in food processor ) until well blended 

3) season pesto with salt and pepper

4) cook the potatoes in large pot of salted boiling water until just tender about 5 to 7 mins.

5) using a slotted spoon, transfer the potatoes to a large bowl

6) add fava beans to same pot and boil until tender - 5 to 7 mins.

7) using a slotted spoon, transfer beans to the bowl with where the potatoes are

8) cook pasta in same pot - according to package directions ...

9) whisk reserved liquid into pesto to moisten and add pesto and butter

10) toss to coat and serve in bowls