Pasta alla genovese (recipe)

Can I weigh the peas? – JD, 5

You may have noticed I’m posting a lot of evening family meal recipes this week…yep, you’ve rumbled me, I have been drawn in by the hype and started meal planning. On Sunday, I planned and shopped for the whole week ahead. It was immediately clear how much money it would save us by only ordering what we’d need, so I think I’m hooked.

Today’s recipe is another super quick family meal – it’s fresh tasting (thanks to the peas and pesto) and very warming (thanks to the pasta and potatoes). Ready in just 20 minutes, this recipe feeds four.

Ingredients

• 300g pasta
• 300g baby new potatoes
• 150g frozen petis pois
• 190g jar of of green pesto
• 1 tbsp olive oil
• few shavings of grana padano cheese, parmesan, or a veggie hard cheese alternative

Instructions

1. Halve the new potatoes, put in a pan and cover with cold water
2. Bring to the boil then cover and simmer for 20 minutes
3. Half way into the cooking time, put another pan of boiling water on and add the pasta
4. 5 minutes before the end of the cooking time, add the peas to the pasta water
5. Drain everything, crush the potatoes a little, then stir together
6. Stir in the pesto, dish up and drizzle with the olive oil
7. Top with a few shavings of cheese and serve with a fresh mixed salad

This was a big hit and really filling – definitely one we’ll be making again, particularly as it needs so little work and tastes great.

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