Real Recipes From Real Home Cooks ®

pasta alla genovese

Recipe by
Deni Elwood
The Villages, FL

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 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

How To Make pasta alla genovese

  • 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.