Light and refreshing, this dish is also adapted to a pasta plate. Once the beans and potatoes are dressed, they are often tossed with drained trofie pasta as a filling lunch. There isn't really a "recipe," just a guide to throw this dish together in a flash.

2-3 potatoes, peeled and diced
A few handfuls of fresh green beans, washed and stemmed
salt and pepper
Basil Pesto alla Genovese
1 TBSP olive oil
1 tsp wine vinegar
1 TBSP toasted pine nuts
1 TBSP grated parmigiano cheese

Boil the potatoes and green beans in abundant water until tender. Drain and place in a bowl. Add the pesto, a bit of olive oil and a drop or two of vinegar, stirring to coat. Toss in the pine nuts and parmigiano cheese, toss and serve. Or mix in freshly drained pasta, then sprinkle the parmigiano on top and scatter the pine nuts over it.

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