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Spaghetti Genovese

Spaghetti Genovese

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A star rating of 4.2 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal330
fat23g
saturates9g
carbs8g
sugars7g
fibre0g
protein23g
low insalt0.5g
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Ingredients

  • 300g new potato , sliced
  • 300g spaghetti
  • 200g trimmed green bean , cut in half
  • 120g tub fresh pesto
  • olive oil , for drizzling

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
PESTO KNOW-HOW

Hunt out tubs of fresh pesto as they have a livelier flavour and are a more vibrant shade of green than pesto in jars. Find them in chiller cabinets in larger supermarkets or delicatessens.

Recipe from Good Food magazine, September 2002

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Overall rating

A star rating of 4.2 out of 5.14 ratings
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