One of my favorite pasta dishes hails from the Liguria region of Italy. It’s an unexpected combination of linguine, new potatoes, green beans and pesto. Pasta and potatoes? You bet: their starchy goodness pairs well together. It’s an easy one-pot dish: You add everything to a big pot of well-salted water in succession: first the potatoes, then the pasta, then the green beans—drain the ingredients, toss with an ample spoonful of pesto and tons of freshly grated Parmesan, and you’re off.
I wondered, what about creating a roasted-vegetable salad based on this Ligurian classic? Turns out, roasted fingerling potatoes and green beans, with a creamy basil dressing, make a fine salad, indeed.
roasted fingerling potato and green bean salad recipe
8 to 10 small fingerling potatoes, halved lengthwise
1 generous cup slender green beans (fresh or frozen; thawed if frozen), trimmed
1 Tbsp. toasted pine nuts
1 large handful baby arugula, washed and spun dry
for the dressing
1/2 cup low-fat plain Greek yogurt
4 Tbsp. slivered fresh basil
1 Tbsp. sliced scallion greens or chives
1 clove garlic, chopped
2 Tbsp. fresh lemon juice
1 Tbsp. honey
salt and pepper to taste
Preheat oven to 425 degrees; line a rimmed baking sheet with foil. On the baking sheet, toss the halved fingerling potatoes with a drizzle of olive oil, arrange them cut-side up and sprinkle with a bit of salt. Roast for 20 to 25 minutes, until the potatoes are starting to brown in patches. Add the green beans and roast for another 3 minutes. Remove vegetables from oven and cool slightly.
Combine the dressing ingredients in a tall jar and use an immersion blender to whirl everything together until it’s a pale green.
Arrange some baby arugula on 2 salad plates; divide the warm roasted vegetables between the two plates and drizzle with dressing. Scatter pine nuts on top and season with coarse salt and pepper.