Green Bean

Basil is one of the favorite ingredients of the Italian region of Liguria, and there is no place in the world where it is more fragrant or put to such delicious use. It's the basis of the classic Genoese sauce, pesto, in which it is partnered with garlic, olive oil, pine nuts, and Parmesan and Pecorino Romano cheeses. It shows up most typically floating atop minestrone, drizzled over potato gnocchi, or - as here - tossed with trenette (the local ribbon pasta), potatoes and green beans.

If hojiblanca or cacereña olives are unavailable, use other Mediterranean olives.

This recipe can be prepared in 45 minutes or less.

This side dish would be a perfect way to round out a meal of leftover roast chicken (or a bird from the local deli).

It wouldn't be Christmas without some red and green on the table.

This one-pot dish is delicious over couscous. What to drink: Wines with distinctive spice notes, such as Gewürztraminer or Syrah.

"On Saturday mornings I like to go to the farmers' market near my house and buy whatever produce is at its peak," writes Justin Kulongowski of Portland, Maine. "One weekend I came home with all the ingredients to make this great salad."

Small, slender green beans can stand in for the haricots verts, a petite French variety, in this easy classic.

This lovely side can be made a day ahead.

Active time: 20 min Start to finish: 20 min

This recipe can be prepared in 45 minutes or less.

This is lovely paired with Champagne.