Rustic Italian pasta with walnut pesto, potatoes, green beans

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec.

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec.


This recipe is one of our favourites and we've made it a million times! Emailed right from Calabria, from my girlfriend's Italian grandmother. Luscious walnut pesto with al dente cooked pasta, fresh green beans, and new baby potatoes transforms a few fresh ingredients into a spectacular meal.


For pesto, place garlic, walnuts, Parmesan cheese, and basil in the bowl of a food processor and pulse until puréed; about 1 minute. With food processor running, gradually add olive oil until just emulsified. Set aside.

For Italian sausage, preheat oven to 400°F. Place sausages on parchment-lined baking sheet and bake for 15 minutes or until done.

Meanwhile, in large stock pot, bring potatoes to boil until slightly tender, about 5 minutes. In the same pot, add pasta and continue cooking another 7 minutes. Add green beans to the pot and cook 1 more minute. Remove from heat and drain, reserving 1 cup liquid. Toss with pesto and serve immediately. Season with salt and pepper; serve immediately with sausages.

Note: To "French" green beans, trim ends and slice in half. This is a more delicate way of serving green beans, and more visually pleasing as well.

In this Recipe


1 package linguine pasta

4 Italian sausages (mild or hot)

Walnut basil pesto

1/2 cup walnuts

3 cloves garlic, peeled

1/2 cup Parmesan cheese, grated

1 cup fresh basil leaves

1/2 cup extra-virgin olive oil

12 new baby potatoes

1/2 pound green beans, Frenched (see note in directions)

Coarse salt and cracked black pepper