Bavette with Potato & Pesto

  • Bavette with Potato & Pesto

Rated 4.8 out of 5 based on 5 votes


  • 500 g bavette or other long pasta
  • 1 x medium potato, cut into 5mm thick chips
  • 100 g green beans, trimmed, sliced lengthways
  • 380 g jars genovese pesto sauce
  • 1/2 cup shaved parmesan
  • 1 handful basil leaves


Cook bavette in a large saucepan of boiling, salted water according to packet directions. Add potato for last 5 mins of cooking time, and beans for last 1 min. Drain, reserving 1 cup of cooking liquid. Return to pan. Keep warm.

Heat pesto and reserved cooking liquid in a small saucepan on low for 2-3 mins, until hot. Add to bavette and toss to combine.

Top pasta with parmesan and basil to serve.

In each serve 2647 kilojoules, 16g protein, 33g total fat (6g sat fat), 67g carbohydrate (3g sugar), 5g fibre, 796mg sodium.

*(tips)* We used Barilla Pesto Genovese for this recipe, but any classic basil pesto that has parmesan added would also work well.

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  • Potato and pasta, together at last! I am definitely going to try this, looks delicious.


    by Louise Carter on 27/09/2012, 01:17
    Louise Carter
    • It’s a Ligurian classic!! Pesto comes from the Region of Liguria and the famous Basil from Genova, Liguria’s capital. To have pasta with pesto, green beans and potato is a classic over there! Always make sure not to cook the pesto over heat, it’s a lovely fresh cold emulsion and doesn’t need to be heated up otherwise we ruined the freshness of the Basil and we’ll split the lovely oil emulsion! Enjoy! L


      by Luca Ciano on 30/09/2012, 23:55
      Luca Ciano
      • I make my own pesto and pasta …. this combo would be excellent to try .. oh and my home grown taters! would you suggest, new? kipfler? or pink eye? I am about to harvest my pink eyes


        by Helen Minns on 29/12/2012, 16:57
        Helen Minns
        • Sounds great!! Go with pink eye, they’re good strarchy pots and they’ll hold even better while cooking. Lucky u growing all these goodies!!


          by Luca Ciano on 30/12/2012, 13:38
          Luca Ciano
          • Pink eye it is! thank you for your advice. I am lucky, but hard work is it’s own reward when you can reap such bounty on a daily basis.


            by Helen Minns on 30/12/2012, 14:35
            Helen Minns
  • Love it!! I think I am turning Italian!


    by Linda Bullard on 29/12/2012, 14:06
    Linda Bullard
  • :)


    by Sarah Lewis on 02/02/2013, 12:29
    Sarah Lewis
  • Thx for such a lovely feedback! I like the way u’ve substitute the ingredients, cooking is about adapting to different situations! Well done :)


    by Luca Ciano on 09/03/2013, 14:42
    Luca Ciano