pasta alla genovese
This was served to us on our Curious Cuisiners road trip to the East End Market. It is wonderfully delicious and just screams "old world Italy". I hope you enjoy it as much as we did on our trip.
►
yield
6 -8
prep time
30 Min
cook time
15 Min
method
Stove Top
Ingredients For pasta alla genovese
-
1 Tbspkosher salt
-
32 ozgemelli pasta (you can get this on amazon if your local store doesn't have it. i used rotelli)
-
4 cpeeled, julienned yukon gold potatoes cut 1 1/2 in long
-
16 ozharicots verts trimmed and cut 1 1/2 in long ( i used frozen green beans because i couldn't find any nice fresh ones)
-
1 1/2 cbasil pesto sauce (i used the basil pesto i had frozen from my basil plant harvest)
-
1 cfreshly grated pecorino romano cheese
-
1/2 cfreshly grated parmesan cheese
-
freshly ground black pepper and salt to taste
How To Make pasta alla genovese
-
1Bring a large pot of water to boil over high heat. Add salt and pasta. -
2Cook 5 minutes then add potatoes and cook 3 minutes more.
-
3Add green beans and cook 3-4 minutes more until pasta is al dente and potatoes are tender.
-
4Reserve 1/2 cup of pasta water. Drain pasta, potatoes and green beans in a colander.
-
5Immediately transfer to a large serving bowl. Add pesto and toss to coat ingredients. Used reserved pasta water to moisten sauce as desired.
-
6Sprinkle on cheeses, then season with salt and pepper to taste. Toss again and serve hot and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pasta Alla Genovese:
ADVERTISEMENT
ADVERTISEMENT