ルビ付き和文は英文の下にあります / The Japanese text with furigana is at the bottom of this page.
An image of President’s Green Bean Pasta
President’s Green Bean Pasta / 大統領のインゲンパスタ

President’s Green Bean Pasta

  1. The Recipe
  2. The Namesake


1. President’s Green Bean Pasta recipe

Courtesy of Ms. Asada Kyoko

Servings: 3-4      Cooking time: 1 hour


  • Green beans 300 grams
  • Egg yolk of 1 egg
  • Lemon 1, grate the skin and juice
  • Thyme and oregano, to taste
  • Salt, to taste
  • Spaghetti (thick ones are recommended) 300 grams
  • Garlic, 1 clove
  • Olive oil, 100 ml
  • Parmigiano, grated, 100 ml


  1. Steam green beans until they become so tender that you can squash one between your fingers.  
  2. In a food processor or blender, puree green beans, egg yolk, parmigiana, lemon juice, grated lemon skin, garlic juice, oregano, thyme, olive oil, and salt. Adjust the consistency with the water used in steaming beans.
  3. Cook spaghetti, mix with 2.
It takes 30-40 minutes for the beans to be discolored and very tender. / インゲンの色(いろ)が変(か)わってしまって柔(やわ)らかくなるまで三、四十分(さんしじゅっぷん)はかかります
An image of green bean pasta
With a food processor it is easy. / フードプロセッサーを使(つか)うと簡単(かんたん)

2.The Namesake

Ms. Kyoko Asada, who introduced this recipe, is an owner of a fancy olive oil store in Tokyo. She is the author of two beautiful books on Italian food and Italian-inspired recipes.

This pasta is a memorable dish for her since this was the first dish made by her boyfriend for her. Now her husband, the Italian journalist had been given this recipe by a chef who once was a private chef to the late Mr. Sandro Pertini, a former President of Italy. 

Mr. Pertini was on a diet, but still loved a huge plate of pasta. To accommodate both his needs and wants, the chef created this pasta just for him!

This sauce is so delicious, so unusual, and so easy to make that we understand she put this recipe in both of her books. We appreciate Ms. Asada’s kindness to give us the permission to present it here.

Please try it out! If you don’t like green beans, still try, thinking “Yuko must be kidding!”

The only thing you need is a small electric food processor or blender. I once tried it with a mortar and a pestle but I couldn’t reach the creamy and fluffy texture.

If you make a lot, it freezes well, too. Just, when you thaw, don’t overheat.

[End of the English text]


  1. 大統だいとうりょうのインゲンパスタつくかた
  2. まえらい


1. 大統だいとうりょうのインゲンパスタつくかた


 さんにんぶん     所要しょようかん:1かん


  • インゲン 300グラム
  • 卵黄らんおう   いっ
  • レモン  いっ
  • タイム、オレガノ 少々しょうしょう
  • しお 少々しょうしょう
  • スパゲッティ 300グラム
  • にんにく ひとかけ
  • オリーブオイル 100 mlミリリットル
  • すりおろしたパルミジャーノ 100 mlミリリットル


  1. インゲンをやわらかくなるまです(ゆび簡単かんたんにつぶれるくらい)
  2. ミキサーにインゲン、卵黄らんおう、パルミジャーノ、レモンじるとすりおろしたかわ、ニンニクのしる、オレガノ、タイム、オリーブオイル、しおれ、ピューレじょうになるまでぜる。(かためのあいはインゲンのじる調ちょうせつ
  3. スパゲッティをで、2とえてがり

2. まえらい








We tried to mash by hand for a long time so that it would become smooth as sauce but in vain. / 手(て)でなめらかなソースになるまでつぶそうとしましたが、うまくいきませんでした


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