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    Linguine alla genovese

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    This from-scratch linguine alla genovese is exceptionally tasty as the pesto is freshly blitzed, the waxy potatoes are deliciously warming, the beans are fresh and firm, and the pasta is perfectly coated in a light, creamy, pesto rich sauce.

    Finished plate of Linguine alla genovese with a fork on the side of the bowl.

    There are quite a few steps to this recipe but they're all very straightforward, so if you follow along, you shouldn't have any trouble at all.

    You'll start by getting the veg ready, which is as simple as boiling your green beans and then dropping into cold water, and boiling your potatoes so that they're super easy to peel and slice.

    Next, you'll make a lovely pesto by toasting some pine nuts in a pan, then chucking them in a food processor with some fresh basil, garlic, olive oil and a splash of water to make the beginnings of your pesto sauce.

    Close up shot of the finished Linguine alla genovese in a white bowl with additional servings in the background.

    To bring it all together, you'll get your pasta on to boil while you fry your sliced potatoes in a little olive oil. You'll then throw in the beans and pesto with some fresh cream and your cooked pasta and this gorgeous dish is ready to serve!

    Here's how to make enough linguine alla genovese to feed four.

    Ingredients

    For the veg

    • 400 g (14 oz) new potatoes
    • 200 g (7 oz) green beans

    For the pesto

    • 50 g (⅓ cup) pine nuts toasted
    • 100 g (5 cups) fresh basil
    • 100 g (1 cup) Parmesan or vegetarian hard cheese alternative grated
    • 1 cloves garlic crushed
    • 60 ml (¼ cup) water
    • 150 ml (½ cup) extra virgin olive oil
    • 1 pinch salt and black pepper

    For the sauce

    • 300 g (11 oz) dried linguine
    • 4 tbsp olive oil
    • 125 ml (½ cup) single cream (light cream)
    • 5 g (¼ cup) fresh basil
    • 1 pinch salt and black pepper

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Large saucepan
    • Medium saucepan
    • Small nonstick frying pan
    • Pasta tongs or colander
    • Food processor
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Grater

    Instructions

    Prep the potatoes

    Drop the potatoes into a pan of boiling water and cook for 15 minutes until they give no starchy resistance if a knife is pushed into them.

    Overhead shot of potatoes in a pan.

    Place in cold water and once cool, peel and slice into 1/2 cm (1/4 inch) slices.

    Blanch the green beans

    Here’s a trick to get vibrant green beans in your final dish. Fill a bowl with very cold water and set aside. 

    Bring a small pan of water to the boil.

    Drop the beans into the water and cook for 2 minutes.

    Overhead shot of green beans in a pan.

    Drain the beans and plunge the beans straight into the cold water. 

    Overhead shot of green beans in a bowl with water.

    Allow them to sit in the water while you make the pesto - don’t leave them for longer or they may become waterlogged.

    Toast the pine nuts 

    Warm a pan over a medium heat and add the pine nuts. 

    Overhead shot of the pine nuts in a pan being toasted.

    Toast for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn. 

    Overhead shot of the pine nuts having been toasted.

    Tip the pine nuts onto a plate to cool.

    Make the pesto

    Place the toasted pine nuts, basil, Parmesan, garlic, olive oil, water and a pinch of salt and pepper in the bowl of a food processor.

    Overhead shot of the blinder with the ingredients for the pesto.

    Process in short bursts until you have a thin, coarse paste.

    Overhead shot after the blender has been used to create the pesto from ingredients.

    Make the sauce

    Bring a large pan of salted water to a rolling boil and add the pasta. To get it cooked but with a bit of texture, I generally aim for a couple of minutes less that the instructions on the pack.

    Heat the oil in a frying pan over low heat.

    Overhead shot of oil in a pan.

    Add the sliced potatoes.

    Overhead shot of the slices potatoes in a pan

    Fry for 2-3 minutes until they start to turn golden.

    Overhead shot of the sliced potatoes having been fried in a pan.

    Add the green beans, cream, pesto you made earlier, a pinch of salt and pepper and a splash of water from the pasta pan. Gently warm the sauce to a simmer and allow to bubble gently for 2 minutes. Don't let it boil as the cream may separate.

    Overhead shot of the potatoes, green beans, pesto and oil in a pan.

    Lift the linguine into the pesto sauce.

    Adding the pasta to the Linguine alla genovese ingredients in a pan.

    Toss everything together gently. If the pasta seems dry, you can add more of the starchy pasta water until you achieve the desired consistency.

    Overhead shot of the finished Linguine alla genovese in the pan.

    Divide the pasta between hot serving bowls and enjoy.

    Side on shot of the finished Linguine alla genovese serving in a bowl.

    Print this recipe for linguine alla genovese

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    5 from 2 votes

    Linguine Alla Genovese Recipe

    This from-scratch linguine alla genovese is exceptionally tasty as the pesto is freshly blitzed, the waxy potatoes are deliciously warming, the beans are fresh and firm, and the pasta is perfectly coated in a light, creamy, pesto rich sauce.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Pasta meals
    Cuisine: Italian
    Diet: Vegetarian
    Servings: 6 bowls
    Author: Emily Leary

    Ingredients

    For the veg

    • 400 g (14 oz) new potatoes
    • 200 g (7 oz) green beans

    For the pesto

    • 50 g (⅓ cup) pine nuts toasted
    • 100 g (5 cups) fresh basil
    • 100 g (1 cup) Parmesan or vegetarian hard cheese alternative grated
    • 1 cloves garlic crushed
    • 60 ml (¼ cup) water
    • 150 ml (½ cup) extra virgin olive oil
    • 1 pinch salt and black pepper

    For the sauce

    • 300 g (11 oz) dried linguine
    • 4 tbsp olive oil
    • 125 ml (½ cup) single cream (light cream)
    • 5 g (¼ cup) fresh basil
    • 1 pinch salt and black pepper

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Large saucepan
    • Medium saucepan
    • Small nonstick frying pan
    • Pasta tongs or colander
    • Food processor
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Grater

    Instructions

    Prep the potatoes

    • Drop the potatoes into a pan of boiling water and cook for 15 minutes until they give no starchy resistance if a knife is pushed into them.
    • Place in cold water and once cool, peel and slice into ½ cm (¼ inch) slices.

    Blanch the green beans

    • Here’s a trick to get vibrant green beans in your final dish. Fill a bowl with very cold water and set aside.
    • Bring a small pan of water to the boil. Drop the beans into the water and cook for 2 minutes.
    • Drain the beans and plunge the beans straight into the cold water.
    • Allow them to sit in the water while you make the pesto - don’t leave them for longer or they may become waterlogged.

    Toast the pine nuts

    • Warm a pan over a medium heat and add the pine nuts.
    • Toast for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn.
    • Tip the pine nuts onto a plate to cool.

    Make the pesto

    • Place the toasted pine nuts, basil, Parmesan, garlic, olive oil, water and a pinch of salt and pepper in the bowl of a food processor.
    • Process in short bursts until you have a thin, coarse paste.

    Make the sauce

    • Bring a large pan of salted water to a rolling boil and add the pasta. To get it cooked but with a bit of texture, I generally aim for a couple of minutes less that the instructions on the pack.
    • Heat the oil in a frying pan over low heat.
    • Add the sliced potatoes and fry for 2-3 minutes until they start to turn golden.
    • Add the green beans, cream, pesto you made earlier, a pinch of salt and pepper and a splash of water from the pasta pan.
    • Gently warm the sauce to a simmer and allow to bubble gently for 2 minutes. Don't let it boil as the cream may separate.
    • Lift the linguine into the pesto sauce. Toss everything together gently. If the pasta seems dry, you can add more of the starchy pasta water until you achieve the desired consistency.
    • Divide the pasta between hot serving bowls and enjoy.

    Video

    Nutrition

    Calories: 738kcal | Carbohydrates: 54g | Protein: 17g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Cholesterol: 34mg | Sodium: 298mg | Potassium: 602mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1498IU | Vitamin C: 21mg | Calcium: 276mg | Iron: 3mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    This recipe is reproduced with permission from the ASK Italian cookbook.

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      5 from 2 votes (2 ratings without comment)

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    1. Jo from yummyvege says

      April 17, 2014 at 12:01 am

      Yum a slightly different take on traditional pesto - will have to try it!

      Reply
    2. Deena Kakaya says

      April 16, 2014 at 1:52 pm

      Beautiful pics of an utterly spring-time dish. I love the lemons in this dish x

      Reply
    3. TheBeesleyBuzz says

      April 15, 2014 at 9:28 pm

      Looks lovely! A great recipe for spring. X

      Reply

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