pasta ala genovese (with potato, green bean and pesto) Recipe
Servings: 6
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Ingredients
- 500g/1lb 2oz large floury potatoes peeled and cut into 1.5cm/½in slices, each slice cut into quarters
- 500g/1lb 2oz linguine
- 200g/7oz fine green beans, trimmed and cut in half
- For the pesto
- 100g/3½oz basil leaves
- 100g/3½oz grated parmesan cheese
- 1 garlic clove, peeled
- 100ml/3½fl oz regular olive oil1
- 00ml/3½fl oz extra virgin olive oil
Directions
- ..Put the prepared potato chunks into a large saucepan with enough salted water to take the pasta later, and bring to the boil.
- 2.Cook the potatoes until tender, about 20 minutes, then add the pasta. Check the packet cooking instructions, and at about 4 minutes before the end of the specified cooking time, add the green beans. (If you are using artisanal egg linguine, which takes less time, you will need to alter your strategy.)
- 3.While this is bubbling away, whiz all of the ingredients for the pesto in a food processor.
- 4.Before you drain the saucepan of pasta and potatoes, remove it from the heat and reserve about a cupful of the cooking water. Drain, then tip the drained potatoes, beans and pasta back into the dry pan.
- 5.Add the pesto from the processor and mix in enough cooking water to make a runny sauce that coats the strands of pasta as you work the sauce through with a fork or pasta claw. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 252 | |
| Calories from Fat 179 | 71% |
| Total Fat 20.31g | 25% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 258mg | 11% |
| Potassium 178mg | 5% |
| Total Carbs 9.11g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 0.19g | 0% |
| Protein 9.12g | 15% |
