Spaghetti Genovese

print recipe
Spaghetti Genovese
Originating in Genoa, this classic pesto sauce is packed with fresh flavours and can be prepared in the time it takes to cook your pasta.
  • 100g fresh basil, leaves and stems
  • 60g parmesan cheese, finely grated
  • 2 cloves garlic
  • 60g pine nuts, lightly toasted
  • 3/4 lemon, juice only
  • 180ml Olive oil
  • sea salt and freshly ground pepper
  • 300g baby new potatoes, sliced
  • 300g dried spaghetti
  • 200g fine beans, trimmed and halved
1. Put the potato slices in a pan of cold salted water and bring to the boil.2. Add the spaghetti, reduce the heat, and simmer for 5 minutes.3. Add the beans to the water and continue cooking for another 5 minutes.4. Whilst the pasta and vegetables are cooking, make the pesto by blitzing to a chunky paste in a small blender.5. Drain the pasta and vegetables and stir through the pesto, until everything is well coated. Serve immediately.
Prep time: Cook time: Total time: Yield: Serves 4