A great vegetarian pasta dish with red potatoes, green beans and a creamy pesto-yoghurt sauce. Delicious!
Several years ago I spent time in Italy with my Italian friend when she went home to visit. While there we visited her friend in Liguria and was served this dish as it is very popular in that region. I loved it and make it often in the summer when I have so much fresh basil from the garden. I make it the way it was prepared in Italy. I boil the pasta, add the potatoes to the pasta during the last six minutes of boiling, and then add the green beans to the water during the last three minutes. Everything is drained and the pesto added and tossed. I didn't use the yogurt but that might be an interesting addition. - 05 Aug 2009 (Review from Allrecipes USA and Canada)
I made this with angel hair, and replaced the yogurt with light sour cream. Also added in mushrooms. Girlfriend is a PESTO FREAK and LOVED IT! - 13 Jan 2009 (Review from Allrecipes USA and Canada)
Kat, you've got a 5-star recipe here! I thought it was a delicious blend of flavor that I would be proud to serve guests. I didn't have any prepared pesto, although I do have LOTS of Lime Basil in my garden, so just used that in the yogurt sauce. I added walnuts and sauteed them in butter along with the potatoes and green beans as directed. Used just a bit of sugar with the yogurt to balance the tang. It's tasty to eat and pretty to look at! - 18 Aug 2008 (Review from Allrecipes USA and Canada)