Spaghetti Pesto Alla Genovese – a delicious recipe with pesto, pasta, potatoes, beans Tender, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
["To cook pasta/ spaghetti, bring a sauce pan of well salted water and 1 tbsp EVOO to roaring boil then add the pasta/ spaghetti. Cook pasta till done but still frim (al dente), drain well and reserve the water.", "Use reserved water to blanch potates sliced (1"" thick sliced) cook for 5 mins. Strain potatoes add add french beans diced into 2'' long drain after 3 mins. Reserve 2 to 3 tbsp of water.", "Heat pan add 2 tbsp EVOO fry nuts and remove.", "Add potatoes and fry till golden brown add french beans, salt fresh crushed pepper saute for min add pasta, toss well.", "Finally add pesto, reserved water and toss well.", "Transfer on plate and garnish with nuts and drizzle the oil from pan and place under broiler for a min or two."]
493
kcal
Calories
6
g
Fat
89
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup pesto, 100 grams spaghetti or pasta of your choice, 3 new potatoes, 10 french beans Tender, and more.
Yes, Spaghetti Pesto Alla Genovese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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