12small potatoescut into round discs ½ inch to 1 inch thick
4cups(240g)pastadry, uncooked
3cups(330g)green beanstrimmed and cut in half
1small bunch basilapprox. 1 cup, roughly chopped
2clovesgarlicpeeled and roughly chopped
1cup(100g)Parmesangrated
⅓cup(45g)pine nuts
¼cup(59ml)water or extra virgin olive oil
1teaspoonsalt
1teaspoonpepper
Topping:
Small handful of pine nuts
¼cup(25g)Parmesan
Instructions
Add the vegetable broth to a large pot and bring it to the boil.
Add the sliced potatoes and cook for 3 minutes.
Next add the dry pasta to the pot and cook for a further 7 minutes.
Add the green beans to the pot and cook for a further 5 minutes.
Drain the broth from the pot and set aside while you make the pesto.
Put the basil, garlic, parmesan and pine nuts into a food processor. Pour over 1/4 cup of water (or oil). Add the salt and pepper and blitz until smooth.
Add the pesto to the pot and mix well so that the potatoes, pasta and green beans are evenly coated.
Top with the extra pine nuts and Parmesan and serve immediately.
Notes
You can use any type of pasta to make Pasta Alla Genovese.
When you make the pesto, if it looks a little dry or it’s not blending easily just add a splash more water or oil.
Store any leftovers for up to 2 days in an airtight container in the refrigerator.
Pasta Alla Genovese freezes well for up to 3 months.