Pasta Alla Genovese

Deni Elwood


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.

☆☆☆☆☆ 0 votes
30 Min
15 Min
Stove Top


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


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.

About Pasta Alla Genovese

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