'The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make, especially now that pesto is made with a food processor instead of a mortar and pestle.'
And then I noticed that, unlike in some versions of this classic pesto pasta from Liguria, the recipe Jenkins published inthe pasta in a well-timed swim. In go the potato slices first, then the green beans, and then the pasta. After bubbling together, they’re hauled out to mingle with pesto and then, in short order, your mouth.“I am Genoese and have lots of relatives in the USA and in Genoa. My Italian cousins all have a normal, healthy size.
“You’re not going to do it with something like eggplant,” Jenkins then said. “Because I think boiled eggplant is one of the worst foods in the world. But any kind of green!”, I was curious about the potential inexactness of the method. What if the only green beans you could find were quite fat and squeaky ? The potatoes starchier, the pasta a thick linguine instead of the traditional trenette?
“For the potatoes, it doesn’t matter, as long as they’re done—it’s okay if they break up a little. The green beans,” she admitted, “you don’t want to be soggy.” But even that depends on personal taste.
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