Best-ever pesto & potato pasta

Best-ever pesto & potato pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 11 mins

Skill level

Easy

Servings

Serves 4 - 6

A child-friendly take on pasta alla genovese. Kids can help make the green sauce and toss the whole mix together

Nutrition and extra info

Additional info

  • pesto only
  • Vegetarian
Nutrition info

Nutrition per serving (6)

kcalories
540
protein
12g
carbs
46g
fat
34g
saturates
6g
fibre
4g
sugar
2g
salt
0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 150g green beans
  • 300g new potatoes
  • 300g short dried pasta like fusilli or a long pasta like linguine

For the pesto

  • large bunch basil
  • 50g pine nuts
  • 50g Parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
  • 2 garlic cloves
  • 100ml olive oil

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Pick the basil for the pesto. Get your child to pick the basil leaves off the stalks. Ask them to look at and smell the leaves as you tell them the name of the herb until they remember it – try to do this with all herbs when you can.
  2. Make the pesto. Toast the pine nuts in a pan over a low heat. A child of seven years plus can stir the nuts in the pan. Tip into a mini chopper (or use a pestle and mortar) with the basil, Parmesan, garlic and olive oil. Blitz or pound into a green sauce, then set aside.
  3. Chop up the beans. Using the child-friendly knife, get children from the age of five to chop the green beans into shorter lengths, and quarter the potatoes. Younger children can snap the beans into short lengths while you prepare the potatoes.
  4. Cook the vegetables and pasta Bring a large pan of water to the boil, add the potatoes and boil for 3 mins. Remove from the heat and ask the child to tip in the pasta and give it a stir. Put the pan back on the heat, boil the pasta for 5 mins, add the beans and cook for a final 3 mins.
  5. Mix everything together. Drain everything well and tip into a bowl. Spoon most of the pesto into the pasta and stir everything together to coat. Bring the large bowl of pasta to the table and serve with extra Parmesan, more basil and remaining pesto, if you like.

Recipe from Good Food magazine, May 2014

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
helq99's picture

No potato pasta in this recipe! Only in the title!!!

Questions

Tips