Pasta alla Genovese
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Serves:     people
Notes from Anna

It is hard to improve a plate of pasta dressed with pesto, the only successful tweak is adding a handful of fresh green beans and some thinly sliced potatoes as they do in Genoa. If you haven't tried this combination yet, please do, you'll love it!



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  1. Bring a large pan of salted water to the boil.
  2. To make the pesto wash the basil leaves. Peel and crush the garlic. Put the basil, cheeses, garlic and pine nuts in a blender and blitz to a course texture. Add the olive oil and blitz to a paste. Transfer the pesto to a bowl and cover with cling film.
  3. Wash and cut the potatoes into 1cm slices. Top and tail the green beans and cut into 4cm length.
  4. Add the pasta and potatoes to the water and bring back to the boil. Allow to boil for 5 minutes then add the green beans and finish cooking as per packet instructions.
  5. Drain the pasta and vegetables and toss together with the pesto.
  6. Serve with extra parmesan and pecorino.

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