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




15 - 30 mins

Skill Level




Courses etc.

Main Courses
Recipes for kids

You will need

about 100g fresh basil This item is only available in our high street shops. More products
30g pine nuts More products
60g hard cheese This item is only available in our high street 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 More products
200g tagliatelle OR More products
200g fusilli More products
100g potatoes, sliced thin This item is only available in our high street shops. More products
100g carrots, sliced thin More products
100g green beans This item is only available in our high street shops. More products

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


  • 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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Italian Extra Virgin Olive Oil ORGANIC
Clearspring (500ml)
White Spaghetti ORGANIC
Organico (500g)
Spelt Fusilli Pasta ORGANIC
La Terra e il Cielo (500g)
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Pine Nut Kernels
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