Spaghetti Genovese

Spaghetti Genovese

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(11 ratings)

Ready in about 25 minutes

Easy

Serves 4
This vegetarian pasta dish is the perfect solution when you want something quick and tasty - and everything's cooked in one pan

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal330
  • fat23g
  • saturates9g
  • carbs8g
  • sugars7g
  • fibre0g
  • protein23g
  • salt0.5g
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Ingredients

  • 300g new potato, sliced

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 300g spaghetti
  • 200g trimmed green bean, cut in half
  • 120g tub fresh pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • olive oil, for drizzling

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Pour a kettle of boiling water into a very large pan until half full. Return to the boil, then add the potatoes and spaghetti, and a little salt. Cook for 10 minutes until the potatoes and pasta are almost tender. Tip in the green beans and cook for 5 minutes more.

  2. Drain well, reserving 4 tbsp of the cooking liquid. Return the potatoes, pasta and beans to the pan, then stir in the fresh pesto and reserved cooking liquid. Season to taste, divide between four serving plates and drizzle with a little olive oil.

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Comments, questions and tips

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Comments (9)

jadedermody's picture

Would never have thought of adding potatoes to span but it worked! Added grilled chicken for a bit of meat

babsfazekas's picture
4

I used this as inspiration for a true store cupboard rescue lunch when home sick. Had to use frozen peas instead of the beans, different pasta and ended up throwing in a bit of feta too, but it was pretty good for what it was. Might make the original again as an easy meal for one or even as a side dish with fish or chicken.

Also, to Jacqueline above, it's vegans who don't eat cheese, most vegetarians do.

fluffyjacq's picture

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.

cherblm's picture
4

Really nice and filling. I'm a little bit obsessed with green beans, so is perfect for me!

fscuffins's picture

just tried this dish and it was soooooooooooooo yummy, i wanted more!! will def make again inshallah

mo0o0o's picture
3

Could of done with a bit more flavour but still very tasty :)

tinydancer's picture
3

it was nice, but nothing special. Possibly my own fault as I only used pesto from a jar. The potatoes didn't bring much to the dish.

bawlerd's picture
5

i know your probably checkign out ingredients list and thinking potatoes and pasta, slightly weird? but this is amazing. used a few chopped up rashers of leftover bacon which gave lovely contrasting texture. i cannot believe how gorgeous this tastes considering how few calories it contains! my husband and scrounging brother in law loved it and it's definately one i'll be makign a lot in future.

Londongirly's picture
4

Really enjoyed this especially as it used the exact ingredients I had.
Adjusted this for just 2 of us, and only used a small amount of pesto as I don't like too much. Also, the beans were frozen so microwaved them and then added them as the same time as pesto. Will cook this again!

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