Chef Boy I Be Illinois Ligurian Pasta
Experience the vibrant flavors of Italy with "Chef Boy I Be Illinois Ligurian Pasta," a rustic take on a classic Ligurian dish that combines hearty penne pasta, tender green beans, and velvety Yukon Gold potatoes with a luxurious homemade basil pesto. This recipe is all about simplicity and bold, fresh ingredients—peppered with the nutty richness of pine nuts, the zesty brightness of lemon, and a touch of Parmesan for depth. Perfectly balanced and ready in just 40 minutes, it’s a wholesome, one-pot wonder that’s ideal for busy weeknights or a casual dinner with friends. Serve it hot with an extra sprinkle of Parmesan and a drizzle of olive oil for a savory finish that will leave everyone asking for seconds. This versatile dish is a celebration of fresh, seasonal produce and unbeatable Mediterranean flavors—perfect for pasta lovers looking for their next favorite recipe.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 8 oz Green beans
- 2 medium Potatoes, waxy (such as Yukon Gold)
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 0.5 cup Grated Parmesan cheese
- 2 large Garlic cloves
- 0.5 cup Extra virgin olive oil
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Lemon zest
- 16 cups Water for boiling
Instructions
Bring 16 cups of water to a rolling boil in a large pot. Add 1 teaspoon of salt.
Peel the potatoes and cut them into 1/2-inch cubes. Wash and trim the green beans, cutting them into 1- to 2-inch pieces.
Add the cubed potatoes to the boiling water and cook for 3 minutes.
Add the green beans to the pot with the potatoes and cook for 4 additional minutes.
Add the penne pasta to the same pot and cook according to package instructions, until al dente. Reserve 1 cup of pasta water before draining.
While the pasta, potatoes, and green beans cook, prepare the pesto: in a blender or food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, 1/2 teaspoon of salt, and black pepper.
With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy.
Drain the pasta, potatoes, and green beans, and return them to the pot. Add the pesto sauce, lemon zest, and 1/4 cup of the reserved pasta water. Stir well to coat. Add more pasta water, a tablespoon at a time, if needed to loosen the sauce.
Taste and adjust seasoning with additional salt and pepper, if desired.
Serve hot in bowls, garnished with extra grated Parmesan and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 337.5 g | 123% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 11.7 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3060 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
