Pasta alla genovese

Latest comments and suggestions

• growlingtum

  24 June 2009

  growlingtum commented on this recipe

  I assume this can be served hot or cold. I haven't tried it yet but will be testing it at the weekend.

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• growlingtum

  01 July 2009

  growlingtum commented on this recipe

  I made this for friends last saturday and it was lovely. The leftovers the next day were eaten cold and still as good or possibly better. Delicious!

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• growlingtum

  01 July 2009

  growlingtum rated this recipe

  

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• Alex

  11 August 2009

  Alex rated and commented on this recipe

  

  The quality of the pesto makes or breaks this recipe. Buy the best you can! This dish is also a great salad for a BBQ.

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• LeahManc

  31 March 2011

  LeahManc commented on this recipe

  I threw some pancetta in with this to give it something extra, lovely!

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it�s definitely NOT suitable for vegetarians.

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• Figo

  05 December 2011

  Figo rated and commented on this recipe

  

  I'm a 21 year old student without much cooking experience and decided to cook this for my mums birthday and it tasted fantastic (without blowing my own trumpet too much) it was quick, easy and quick to wash up. Thank you for making my mums birthday that bit better

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• Biskit Bri

  22 April 2012

  Biskit Bri rated and commented on this recipe

  

  I bought a mortar & pestle and made my own brazil nut pesto for this, and as there were no green beans in the store I used asparagus. It was delicious!

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• Hans Zinderfaan

  06 March 2013

  Hans Zinderfaan rated and commented on this recipe

  

  I have made this many times using one of Delia's supermarket recipe cards. She calls it Trofie Pasta Liguria and the recipe is identical except she makes the pesto rather than buy it. This recipe is quick, easy to make and very tasty. If I were a vegetarian I would eat this all the time

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Ingredients

• 300g trofie pasta (or another short pasta shape)
• 150g new potatoes , halved
• 100g green beans , trimmed
• 1 small tub fresh pesto
• squeeze lemon and parmesan to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 minutes

Vegetarian

Ingredients

• 300g trofie pasta (or another short pasta shape)
• 150g new potatoes , halved
• 100g green beans , trimmed
• 1 small tub fresh pesto
• squeeze lemon and parmesan to serve

Per serving

469 kcalories, protein 13,9g, carbohydrate 65g, fat 19 g, saturated fat 7,1g, fibre 3,6g, salt 0,6 g

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