In the summer, nothing beats the pungent, aromatic flavours and satisfying texture of a home-made pesto sauce. A delicious, simple picnic dish is pasta salad dressed with fresh pesto sauce with little pieces of good mozzarella and cherry tomatoes.
Green beans and potatoes
In Liguria, pesto is often served with green beans and potatoes boiled in the pasta water. Calculate 1 small potato and a handful of beans per person (adjust the pasta quantities accordingly). Both will need around 10-12 minutes cooking time in boiling water. Remember that if you salt the water with just the potatoes in it, they will become too salty and your pasta too bland. For a comforting (almost mushy) potato texture and a not overcooked bean texture, using a pasta shape which requires 10 minutes cooking, try the following:
1) Minute 0: add the potatoes (in small cubes) to the unsalted boiling water
2) Minute 2: add the beans and the pasta and salt the water
3) Minute 12: drain and dress.
Find it online: https://organictuscany.org/recipes/fresh-basil-pesto-recipe/