Weeknight Meal: How to Make A Quick Pasta Alla Genovese

By: Matt allison Feb 15, 2013


created at: 02/15/2013

This dish originates from Genoa and is dead simple to make. In 20 minutes or less you'll have a quick, healthy family meal ready to serve.  

(Serves 4)

  • 17 2/3 oz farfalle pasta
  • 1 tbsp olive oil
  • 8 3/3 ounces green string beans
  • 1 medium red potato
  • 5 tbsp of basil pesto
  • 2 2/3 oz Parmesan (grated)
  • salt
  • pepper

Step 1: Place a pot of water on a high heat and bring to the boil. Once boiling add the oil and salt, then the pasta, reduce to a simmer. Cook your pasta to its packet instructions, giving it the occasional stir.

Step 2: Top the beans and slice the potato as thinly as you can. 5 minutes before the pasta is done add the beans and potato to the pot. When cooked, drain the pasta, reserving a cup of the water, return to the hot pan and add the pesto. If the sauce is a bit thick add some of the reserved water. Stir in half the Parmesan.

Step 3: Plate up and serve with a side salad or for a peppery bite arugula and top with the remaining Parmesan.


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Thanks for the info Francesa. Yes, it seems in several adaptations meat is ommited, including Jamie Oliver's and Nigella's recipes, both simliar to this one.

While this recipe sounds good in a vegetarian sort of way, the real sauce for pasta alla genovese is based on slow cooked roast meat, a lot of onions and a few other things.

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