Pasta alla Genovese
This pasta alla Genovese recipe from Manuela Zangara stays true to tradition in this classic Ligurian dish, with basil pesto gently coating al dente pasta, cubed potato and green beans. It's incredibly quick to make, and packed with flavour. To make this dish vegetarian, swap the Pecorino and Parmesan with similar hard cheeses using vegetable rennet.
Ingredients
Pasta with pesto Genovese
- 1 garlic clove
- 1 tbsp of pine nuts
- 40g of basil
- salt
- 1 tbsp of Parmesan , finely grated (plus extra to serve)
- 3 tbsp of pecorino, finely grated (plus extra to serve)
- 4 tbsp of extra virgin olive oil
- 1 large potato
- 100g of green beans, cut into thirds
- 400g of linguine, or trenette pasta
Method
1
Begin by making the pesto. Using either a pestle and mortar or blender, grind the garlic, pine nuts and salt to a fine paste. Add the basil and oil then transfer to a bowl and stir in the grated Parmesan and Pecorino. If not using immediately, cover the pesto with extra oil to prevent it discolouring (due to oxidation)
2
Cook the pasta al dente, following the instructions on the pack
3
Peel and cut the potato into 2cm cubes. Cook until tender in salted boiling water
4
4 minutes before the pasta is ready, add the green beans to the pan
5
Drain and stir through the pesto and the potatoes. Serve immediately with a drizzle of extra virgin oil and finely grated Parmesan or Pecorino (or both!)
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Pasta alla Genovese
