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Pasta al Genovese

By mediterranean (GoodFood Community)
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  • Preparation and cooking time
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  • More effort
  • Serves 4
Classic Linguini Genovese with basil, pinenuts, reggiano parmesano & garlic served with potatoes


  • Pasta con Pesto Alla Genovese di Liguria
  • 1 large garlic clove minced
  • 1/2 cup Evoo ( extra virgin olive oil)
  • 2 1/2 cups fresh Basil Leaves packed
  • 1/2 cup Reggiano Parmesano Grated (2 ounces)
  • 5 tblsps. pine nuts
  • salt and freshly ground blk. pepper
  • 500 grams Linguini or Tagliatelli or Fettuccini
  • 250 grams boiling potatoes
  • Reggiano Parmesano additional
  • Pecorino Sardo or Lucatelli Romano


  • STEP 1
    finely mince the garlic in Food Processor and while machine is running, gradually add the Evoo in a steady flow. Add the basil by handful and blend until smooth yet coarse. Add the 1/2 cup Reggiano Parmesano & 4 tblps. pinenuts and blend until smooth.
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