Monday, 19 August 2013

Pasta Alla Genovese

I have been wanting to try this pasta recipe for absolutely ages but somehow never got around to it. It's so simple to make and very filling. Possibly a little too stodgy for me.

Pasta Alla Genovese (adapted from Nigella Kitchen - Nigella Lawson)
(Serves 4)

250g potatoes, peeled and cut into 1.5 in slices quartered into chunks)
250g linguine
100g fine green beans, trimmed and cut in half
2 tbsp pesto

Put the prepared potato chunks into a large saucepan with enough water to take the pasta later, and bring to the boil.

Cook the potatoes until tender, about 20 minutes, then add the pasta and cook according to packet instructions. At about 3 minutes before the end of the cooking time, add the green beans.

Before draining the pasta and potatoes, remove and reserve about ½ 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 give a runny sauce that coats the strands of pasta as you work it through with a fork or pasta claw. Serve immediately.

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