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Spaghetti alla Genovese
Spaghetti alla Genovese
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Hearty pasta with potatoes and beans for a comforting meal.
Ingredients:
  • 10 small kipfler potatoes, peeled
  • 125g thin French beans, topped, tailed (see Notes)
  • 350g spaghetti
  • 80.00 gm good-quality pesto
  • Sea salt
  • Baby basil leaves, to serve
  • Grated fresh parmesan, to serve
Instructions:
  • Slice potatoes into 1 1/2cm slices and cook in boiling salted water (or steam) for 5 minutes until tender. Add beans to the pot for the last minute of cooking. Drain and refresh beans in cold water. Combine with the potatoes.
  • Prepare the pasta in a large saucepan of boiling salted water as per the instructions on the packet until it is cooked al dente.
  • In a large bowl, combine beans, potatoes, and pesto. Season generously with sea salt and freshly ground black pepper. Drain pasta, reserving 1/2 cup of cooking water. Add pasta and reserved water to the potato mixture. Toss together using tongs, allowing the water to create a creamy sauce with the potatoes and pesto.
  • Garnish with fresh basil and Parmesan before serving in bowls.

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