I love this corzetti recipe because it’s vibrant, wholesome, and full of fresh flavors. The delicate pasta pairs perfectly with the aromatic pesto, and the vegetables make it a complete and balanced dish. It’s easy to prepare and brings a touch of traditional Ligurian charm to my table, making it a go-to when I crave something both comforting and elegant.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb corzetti pasta 3 medium potatoes 0.25 lbs green beans 6.3 oz pesto (1 store-bought jar of imported Italian pesto or homemade pesto)
Directions
I start by peeling, washing, and drying the potatoes, then cutting them into small cubes. I wash the green beans, trim the ends, and cut them in half.
In a wide, deep pot, I bring salted water to a boil. I add the green beans first and cook them for about 5 minutes until they begin to soften. Then I add the diced potatoes and cook for another 3 minutes, drizzling in a touch of olive oil to keep everything from sticking.
Next, I add the corzetti pasta to the pot and cook it for about 10 minutes, stirring occasionally to prevent the pasta from clumping. While the pasta cooks, I place the pesto in a large serving bowl.
Once the pasta is done, I drain it along with the vegetables, reserving a small amount of the cooking water. I add this reserved water to the bowl with the pesto to help loosen it, then add the pasta, potatoes, and green beans.
I toss everything gently until well combined, making sure the pesto coats each piece of pasta evenly. I serve it immediately, enjoying it warm when the sauce is at its most fragrant.
Servings and Timing
This recipe serves 4 people and takes about 15 minutes to prepare and 15 minutes to cook, for a total of 30 minutes.
Variations
I sometimes like to make my own pesto using fresh basil, Parmigiano-Reggiano, Pecorino, pine nuts, garlic, and olive oil for an extra burst of freshness. If I don’t have corzetti, I use trofie or fusilli—they both hold the sauce well. For a twist, I add a handful of cherry tomatoes or a sprinkle of toasted walnuts for crunch. When I want a creamier version, I stir in a spoonful of ricotta before serving.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I add a small splash of hot water or olive oil to refresh the pesto and warm it gently over low heat. I avoid microwaving it for too long to preserve the flavor and texture of the sauce. This dish is best enjoyed fresh, but it still tastes great the next day.
FAQs
What is corzetti pasta?
Corzetti are traditional Ligurian pasta coins often embossed with decorative patterns that help hold onto sauce.
Can I use other pasta shapes?
Yes, I can use trofie, fusilli, or penne if I can’t find corzetti.
Should I use homemade or store-bought pesto?
Both work well. I prefer homemade pesto for a fresher flavor, but high-quality imported pesto also makes a great option.
Why are potatoes and green beans added to the pasta?
They’re a traditional Ligurian pairing with pesto, adding texture and sweetness that balance the herby sauce.
How much pasta water should I add to the pesto?
Just a few tablespoons are enough to loosen the pesto and help it coat the pasta evenly.
Can I make this dish vegan?
Yes, I use a vegan pesto or replace the cheese with nutritional yeast.
Can I add protein to this dish?
Absolutely. I sometimes add grilled chicken, shrimp, or cannellini beans for extra protein.
How do I prevent the pesto from darkening?
I stir it in off the heat and mix quickly, as heating pesto too much can dull its vibrant green color.
Can I use other vegetables?
Yes, zucchini, asparagus, or peas make excellent additions or substitutions.
How should I serve corzetti with pesto?
I like serving it warm with extra pesto on the side and a sprinkle of grated Parmigiano or pine nuts on top.
Conclusion
I love making corzetti with pesto, potatoes, and green beans because it captures the essence of Ligurian cuisine—fresh ingredients, simple preparation, and incredible flavor. The combination of silky pasta, tender vegetables, and aromatic pesto makes it a dish that’s both comforting and refined. It’s a beautiful way to bring authentic Italian flavors to my table in just 30 minutes.
A traditional Ligurian pasta dish featuring corzetti coins tossed with fresh basil pesto, tender potatoes, and crisp green beans. This simple yet elegant recipe perfectly captures the bright, fresh flavors of northern Italy.
Total Time:30 minutes
Yield:4 servings
Ingredients
1 lb corzetti pasta
3 medium potatoes, peeled and diced
0.25 lbs (115 g) green beans, trimmed and halved
6.3 oz (180 g) pesto (store-bought or homemade)
Salt, to taste
Extra virgin olive oil, for drizzling
Instructions
Peel and dice the potatoes into small cubes. Trim and halve the green beans.
Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until slightly tender.
Add the diced potatoes and cook for another 3 minutes, drizzling in a bit of olive oil to prevent sticking.
Add the corzetti pasta to the same pot and cook for about 10 minutes, or until al dente. Stir occasionally to prevent clumping.
Place the pesto in a large serving bowl. Reserve a few tablespoons of the pasta cooking water before draining the pasta and vegetables.
Drain the pasta, potatoes, and green beans, then add them to the bowl with the pesto. Add the reserved cooking water to help loosen the sauce.
Toss gently until everything is evenly coated in pesto. Serve immediately, garnished with extra pesto or grated Parmigiano-Reggiano if desired.
Notes
Homemade pesto made with fresh basil, Parmigiano, Pecorino, pine nuts, and olive oil gives the best flavor.
Substitute corzetti with trofie, fusilli, or penne if unavailable.
For added texture, top with toasted pine nuts or walnuts.
To make it vegan, use vegan pesto or replace cheese with nutritional yeast.
Mix in cherry tomatoes or a spoonful of ricotta for a creative twist.
