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... but I have to admit, that it all worked very well in the end ;) It's very budget friendly and something that you can quickly put together after a days work.

pasta alla genovese

How to make it...
Ingredients:
- 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 (2 fat bunches from the greengrocer, or 4 supermarket packets)
- 100 g grated vegan Parmesan cheese (or any other vegan cheese, which is hard and quite salty)
- 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, add the green beans. 

While this is bubbling away, whiz the ingredients for the pesto in a food processor. Before you drain 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 from the processor and enough cooking water to give a runny sauce that coats the strands of pasta as you work it through with a fork or pasta claw. Serve immediately.


Smacznego!


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