Pasta Alla Genovese

Deni Elwood

By
@deni2020

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.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 Tbsp
kosher salt
32 oz
gemelli pasta (you can get this on amazon if your local store doesn't have it. i used rotelli)
4 c
peeled, julienned yukon gold potatoes cut 1 1/2 in long
16 oz
haricots 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 c
basil pesto sauce (i used the basil pesto i had frozen from my basil plant harvest)
1 c
freshly grated pecorino romano cheese
1/2 c
freshly grated parmesan cheese
freshly ground black pepper and salt to taste

Directions Step-By-Step

1
Bring a large pot of water to boil over high heat. Add salt and pasta.
2
Cook 5 minutes then add potatoes and cook 3 minutes more.
3
Add green beans and cook 3-4 minutes more until pasta is al dente and potatoes are tender.
4
Reserve 1/2 cup of pasta water. Drain pasta, potatoes and green beans in a colander.
5
Immediately transfer to a large serving bowl. Add pesto and toss to coat ingredients. Used reserved pasta water to moisten sauce as desired.
6
Sprinkle on cheeses, then season with salt and pepper to taste. Toss again and serve hot and enjoy.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy