Spaghetti alla genovese is simply spaghetti with potatoes, green beans and basil pesto. A simple yet delicious spaghetti supper. Its the kind of recipe I keep neatly snuggled in my midweek madness mental recipe file and retrieve after a long hectic day when only a good dose of delicious carb loading will suffice. That said although this spaghetti supper is wonderfully generous in carbohydrate it also remains gorgeously light, zesty and fresh thanks to the herb loaded gorgeously bright and fragrant pesto and just cooked green beans.
While stirring the pesto through the just cooked spaghetti, potatoes and green beans I knew Grace was going to love this dish as she has adored pesto ever since we started blw and I would drizzle her vegetables with it. Whilst watching Grace eagerly slurp down the long strands of pesto coated spaghetti I couldn’t help but smile and think of the infamous lady and the tramp spaghetti scene. Too cute.
To create your own lovely little bowl of carb loaded goodness simply…
Begin by chopping your peeled potatoes into large chunks. Place the prepared potato into a large saucepan and fill with cold water and a big pinch of salt and bring to the boil. Cook for 20 minutes.
Meanwhile, prepare the beans by trimming and halving.
After the potatoes have been boiling for 20 minutes, add the spaghetti. Check the packet cooking instructions and at about 4 minutes before then end of cooking time add the prepared beans.
When the spaghetti/beans/potatoes are cooked remove a cup of the cooking liquid and drain. Return the spaghetti/beans/potato to the saucepan or large mixing bowl.
Add the pesto and reserved cooking liquid and toss to combine.
To serve, sprinkle with a lovely grating of fresh pecorino or parmesan and enjoy.
500 grams potatoes, peeled and cut into large chunks
500 grams spaghetti
200 grams green beans, trimmed and halved
1 cup basil pesto
To serve pecorino, grated
Place potato chunks into a large saucepan, fill with cold water and a good pinch of salt and bring to the boil. Cook for 20 minutes. Add spaghetti and cook according to packet instructions. With 4 minutes of cooking time of the spaghetti remaining add the green beans. When the spaghetti is aldente reserve a cup of cooking liquid then drain. Return the drained spaghetti/potato/beans to the saucepan or a large mixing bowl. Add the pesto and reserved cooking liquid and toss to combine. Serve with a generous grating of pecorino. Enjoy.
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