‘Persto pasta with charred beans and potatoes’ – COMFORT, pg 201
This dish comes from COMFORT (@ottolenghi, @tara.wigley, @helen_goh_bakes, @verenalochmuller), page 201. It’s my second post for #onebookthreerecipes this April, kindly hosted by Giorgio @whennonnocooks and Alba @albacooksnbakes.
I bought this book during a short solo trip to Melbourne, just after its release in autumn. It was my very first English cookbook. I’d cooked Ottolenghi’s recipes before, but this one—focused on comfort food—felt personal and globally resonant. The book’s collaborative voice is warm and introspective, full of nostalgic dishes reimagined with Ottolenghi’s signature layering.
A Flexible, Comforting Dish: The Recipe
The original recipe is a pasta dish with pesto, charred green beans, and thinly sliced new potatoes. However, I skipped the pasta this time, as I had other starchy dishes that day. What I ended up with was a bright, herbaceous warm salad—and it was absolutely wonderful.
The pesto is classic, but the balance of char and lemon gave the dish a surprising depth.
Ingredients (serves 4)
- Basil leaves: 55g
- Pine nuts: 50g
- Garlic: 1 clove
- Parmesan: 30g
- Olive oil: 80ml
- Green beans: 180g (grilled)
- New potatoes: 300g (cut into 2 cm cubes)
- Lemon zest & juice, S&P to taste
- Originally: Dried trofie pasta (or orecchiette, cavatelli) 250g
Steps:
- Make the pesto by blending basil, pine nuts, garlic, parmesan, and olive oil.
- Boil the potatoes until just tender. Char the green beans in a dry or lightly oiled pan.
- Combine everything while warm. Finish with lemon zest and juice.
- Optional: Add chili oil or Sichuan pepper for a subtle kick.
This is a forgiving dish—one that invites substitution and personal flair. It’s humble, but filled with clever touches, exactly the kind of comforting and fresh idea Ottolenghi is known for.
Visual Guide to the Recipe
オットレンギで味わう、ペストポテサラ
今月のお題として挑戦したのは、ヨタム・オットレンギの新著『COMFORT』より、ペストポテサラ。
本来はパスタと合わせるレシピですが、その日の仕上がりの関係で、パスタを抜いて試してみました。
グリルしたインゲンの香ばしさ、パルメザンとレモンのアクセントの絡み、シンプルなのに思わず誘われる味わいでした。
簡単なようで、簡単にならないのがオットレンギ。そんなところも、勉強になります。
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