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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Bring 16 cups of water to a rolling boil in a large pot. Add 1 teaspoon of salt.

Step 2

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.

Step 3

Add the cubed potatoes to the boiling water and cook for 3 minutes.

Step 4

Add the green beans to the pot with the potatoes and cook for 4 additional minutes.

Step 5

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.

Step 6

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.

Step 7

With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy.

Step 8

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.

Step 9

Taste and adjust seasoning with additional salt and pepper, if desired.

Step 10

Serve hot in bowls, garnished with extra grated Parmesan and a drizzle of olive oil if desired.

Nutrition Facts

Serving size	(5002.9g)

Amount per serving	% Daily Value*
Calories	2936.8

Total Fat 154.3g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 11.8g
Cholesterol 40mg	0%
Sodium 4532.0mg	0%
Total Carbohydrate 337.5g	0%
Dietary Fiber 29.8g	0%
Total Sugars 11.7g
Protein 76.6g	0%

Vitamin D 0IU	0%
Calcium 632.4mg	0%
Iron 19.3mg	0%
Potassium 3059.7mg	0%

*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.

Source of Calories

Fat: 45.6%

Protein: 10.1%

Carbs: 44.3%