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Pasta alla Genovese

Homemade pesto is delicious and incredibly easy to make (it can be done in less than 2 minutes), and will enable you to create many tasty dishes like this traditional pesto alla genovese. Pesto a la genovese is traditionally served with trofie pasta, a short twisted pasta from Genova. If you don't have trofie, spaghetti, tagliatelle or fusilli will work too.

Posted by: kim
On:

Cuisine

Italian

Time

15 - 30 mins

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses
Recipes for kids
Starters

You will need

IngredientAdd
about 100g fresh basil

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30g pine nuts More products
60g hard cheese Available only in our Edinburgh shops More products
2 cloves garlic More products
60ml or 4tbsp good quality extra virgin olive oil More products
200g dry trofie OR
200g spaghetti OR

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200g tagliatelle OR More products
200g fusilli

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100g potatoes, sliced thin

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100g carrots, sliced thin More products
100g green beans

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • To make the pesto, put the basil leaves into the bowl of a food processor.
  • Add the pine nuts.
  • Chop the parmesan into small chunks and add to the food processor.
  • Roughly chop the garlic and add to the food processor.
  • Turn the processor on and process until the basil and cheese are chopped finely.
  • Turn the food processor on again and add the olive oil.
  • Transfer the pesto into a bowl and cover with cling film until needed. (You can keep it in an airtight jar, covered with a thin layer of olive oil, for a few days in the fridge; or freeze it.)
  • To cook the pasta, bring a large pan of salted water to the boil then add the pasta.
  • Trofie pasta takes about 15 minutes to cook so, after 8-9 minutes, add the potatoes and carrots and bring back to the boil. (check the cooking instructions for the pasta you are using : If your pasta takes less time to cook you'll need to add the carrots and potatoes sooner.)
  • Allow to boil for a further two more minutes then add the beans and cook for another three minutes.
  • By the time the pasta is perfectly cooked but still firm (al dente), the vegetables will be nicely cooked.
  • Drain thoroughly and toss the pasta and vegetables together with the pesto.
  • Serve with extra grated hard cheese and a sprig of fresh basil, to impress.

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Shopping List

Fresh Basil ORGANIC
Strawberry Fields (1bunch)
£1.40
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Hard Cheese
Twineham Grange (150g)
£3.39
Available only in our Edinburgh shops
Garlic ORGANIC
Real Foods (each)
£0.45
Italian Extra Virgin Olive Oil ORGANIC
Clearspring (500ml)
£8.89
Spelt Fusilli Pasta ORGANIC
La Terra e il Cielo (500g)
£3.09
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Maris Peer Potato ORGANIC
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Carrots ORGANIC
Real Foods
French Beans UK ORGANIC
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Pine Nut Kernels
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