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pasta alla genovese

deni2020 avatar
Recipe by
Deni Elwood
@deni2020
The Villages, FL

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.

yield 6 -8
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For pasta alla genovese

  • 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

How To Make pasta alla genovese

  • 1
    Bring a large pot of water to boil over high heat. Add salt and pasta.
  • 2
    Cook 5 minutes then add potatoes and cook 3 minutes more.
  • 3
    Add green beans and cook 3-4 minutes more until pasta is al dente and potatoes are tender.
  • 4
    Reserve 1/2 cup of pasta water. Drain pasta, potatoes and green beans in a colander.
  • 5
    Immediately transfer to a large serving bowl. Add pesto and toss to coat ingredients. Used reserved pasta water to moisten sauce as desired.
  • 6
    Sprinkle on cheeses, then season with salt and pepper to taste. Toss again and serve hot and enjoy.
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