Pasta alla Genovese...

This pasta dish is quite quick to prepare and you have only 1 pot to clean afterwards - how good is that? I was concerned a little bit about all the different textures of potato and pasta together, how to time it well, so it doesn't turn out into this big mushy lump of... something... 

It all worked well in the end! I loved all the different textures. It's a very budget friendly dish, family friendly (no strong spices, no unusual ingredients) and something that you can quickly put together after a days' work.

pasta alla genovese

How to make it...


- 500 g large floury potatoes, peeled and cut into 1.5 cm cubes
- 500 g linguine pasta
- 200 g fine green beans, trimmed and cut in half

For the pesto:
- 100 g basil leaves (about 2 fat bunches)
- 100 g grated vegan Parmesan cheese (or any other vegan cheese, which is hard and quite salty)
- 30 g pine nuts or walnuts (which are way cheaper than pine nuts)
- 1 garlic clove, peeled
- 100 ml regular olive oil
- 100 ml extra-virgin olive oil


- Put the prepared potato chunks into a large saucepan with enough salted water to take the pasta later, and bring to the boil.
- 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 of your pasta, add the green beans. 
- While this is bubbling away, whiz the ingredients for the pesto in a food processor (you can also make pesto in advance, as it keeps well in the fridge). 
- Before you drain water from the saucepan, remove and reserve about 1/2 cupful of the cooking liquid. - Tip the drained potatoes, beans and pasta back into the dry pan.
- Add the pesto and enough cooking water to make a runny sauce that coats the strands of pasta, as you work it through with a fork or pasta claw. Serve immediately.


You may also like:

pasta and broccoli salad with asian style dressing        

Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen